Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields | Zendy

Sharma Pankaj | Zendy; Oey Indrawati | Zendy; Bremer Phil | Zendy; Everett David W | Zendy

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Microbiological and enzymatic activity of bovine whole milk treated by pulsed electric fields

Author(s) -

Sharma Pankaj,

Oey Indrawati,

Bremer Phil,

Everett David W

Publication year - 2018

Publication title -

international journal of dairy technology

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 1.061

H-Index - 53

eISSN - 1471-0307

pISSN - 1364-727X

DOI - 10.1111/1471-0307.12379

Subject(s) - chemistry , bovine milk , food science , plasmin , xanthine oxidase , whole milk , alkaline phosphatase , pasteurization , enzyme , biochemistry

Pulsed electric field ( PEF )‐treated milk (25.7 kV/cm for 34 μs after preheating to 55 °C and holding for 24 s) was microbiologically stable for 21 days at 4 °C, and similar to thermally treated milk (63 °C for 30 min or 73 °C for 15 s). Alkaline phosphatase inactivation was comparable after PEF (preheating followed by PEF ) and both thermal treatments. PEF treatment initially reduced xanthine oxidase (30%) and plasmin (7%) activities, but after 21 days of refrigerated storage these activities were similar to the initial untreated milk. During refrigerated storage of PEF (preheating followed by PEF ) and thermally treated milk, lipolytic activity increased and pH levels decreased.

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