Article

Microbiological and physicochemical stability of raw, pasteurised or pulsed electric field-treated milk

2016-12-01

Abstract excerpt

Pulsed electric field (PEF) processing was investigated as an alternative dairy preservation technology that would not compromise quality yet maintain safety. PEF processing of raw whole milk (4% fat) was conducted at two processing conditions (30kV/cm, 22μs, at either 53 or 63°C outlet temperature) and compared with two thermal treatments (15s, at either 63 or 72°C) and a raw milk control and replicated twice. Mi...

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Literature Corpus work: 91c2da58-da8b-5a47-9f6e-2c0a5166d833
DOI: 10.1016/j.ifset.2016.09.030

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