ABSTRACT
Milk is a sterile and pathogen-free food when still in the cow’s udder. The contamination occurs as soon as it comes in contact with utensils, milking apparatus, handling trucks, and processing systems, making it a perishable product. High-temperature short-time (HTST) pasteurization has been effectively used for decades as a method of choice to extend the shelf life of milk through inactivating the spoilage bacteria. Various time and temperature protocols are used to reduce the number of pathogens while incurring less damage to organoleptic and nutritional properties of milk. The most common organoleptic change in pasteurized milk is the generation of cooked avor that distinguishes fresh milk from processed milk. This has given way to the emerging of novel nonthermal technologies such as pulsed electric eld (PEF) and high hydrostatic pressure (HHP) as a potential alternative to traditional thermal pasteurization of milk with the advantage of minimizing sensory and nutritional damage, thus providing fresh-like products. However, more investigation is required to
15.1 Introduction .................................................................................................. 343 15.2 A Brief History of PEF Technology .............................................................344 15.3 Inactivating Microora and Alkaline Phosphatase in Bovine Milk by PEF........................................................................................................... 345 15.4 Combined Effects of Field Intensity and Heat on Milk Enzymes
Inactivation ...................................................................................................348 15.5 Effects of PEF on Rheological and Textural Properties of Rennet-Induced Gel of Bovine Milk ........................................................ 354 15.6 Concluding Remarks .................................................................................... 359 References .............................................................................................................. 361
understand the nature of PEF effects on milk properties to achieve a controlled rate of enzymatic and higher microbial inactivation to make PEF technology applicable in the dairy industry.
