SKIM MILK PROCESSING BY COMBINING PULSED ELECTRIC FIELDS AND THERMAL TREATMENTS

摘要: Raw skim milk was treated with high-intensity pulsed electric fields (PEF) at 40 kV/cm, and 30 pulses of 2 μs duration each, or by combining thermal processing 73 80C for 6 s followed a PEF process 50 4 3 Hz. The microbiological quality the monitored 14, 22 days during storage 4C. combination thermal/PEF-processed exhibited greater microbial than thermally processed milk. bacterial counts decreased increasing field intensity number pulses. On day PEF-processed reached 7.2, 6.5 6.3 log cfu/mL after processes 10, 20 compared 7.6 in unprocessed achieved bacteria 4.1 4.9 end refrigerated storage, respectively. acidity more affected heat, heat alone. During milk, growth dependent on intensity, time. A synergistic effect between temperature observed when kV/cm.