2026-04-17T20:17:30Zhttps://recercat.cat/oai/request

oai:recercat.cat:10459.1/4689612025-11-25T19:29:35Zcom_2072_3622col_2072_479130

00925njm 22002777a 4500 dc Odriozola Serrano, Isabel author Bendicho Porta, Silvia author Martín Belloso, Olga author 2006 The effect of high-intensity pulsed electric fields (HI-PEF) processing (35.5 kV/cm for 1,000 or 300 μ with bipolar 7-μs pulses at 111 Hz; the temperature outside the chamber was always < 40° C) on microbial shelf life and quality-related parameters of whole milk were investigated and compared with traditional heat pasteurization (75° C for 15 s), and to raw milk during storage at 4° C. A HIPEF treatment of 1,000 μ ensured the microbiological stability of whole milk stored for 5 d under refrigeration. Initial acidity values, pH, and free fatty acid content were not affected by the treatments; and no proteolysis and lipolysis were observed during 1 wk of storage in milk treated by HIPEF for 1,000 μ. The whey proteins (serum albumin, β-lactoglobulin, and α-lactalbumin) in HIPEF-treated milk were retained at 75.5, 79.9, and 60%, respectively, similar to values for milk treated by traditional heat pasteurization. High-intensity pulsed electric field Whole milk Shelf life Comparative study on shelf life of whole milk processed by high-intensity pulsed electric field or heat treatment