The effect of additional processing methods on the efficiency of cold pasteurization of milk by means of a pulsed electric field

Abstract

The article discusses the effect of pulsed electric current on milk. The effect of current on various pathogenic microorganisms contained there is studied, the effect of pulses on protein denaturation and the amount of lactoglobulins is mentioned. The improvement of the technology by combining electrical processing with other methods is described. It is noted that the inactivation achieved by current can be improved if moderate heating is applied after the current stimulation process, and the effect of nisin, acetic acid on the effectiveness of the method is also described.