2026-04-17T14:45:15Zhttps://recercat.cat/oai/requestoai:recercat.cat:10459.1/4689612025-11-25T19:29:35Zcom_2072_3622col_2072_479130
RECERCAT
author
Odriozola Serrano, Isabel
author
Bendicho Porta, Silvia
author
Martín Belloso, Olga
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.
cc-by-nc-nd, (c) Elsevier, 2006 Attribution-NonCommercial-NoDerivatives 4.0 International info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-nd/4.0/
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
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion