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http://dx.doi.org/10.5851/kosfa.2015.35.6.800

Inactivation of Escherichia coli, Saccharomyces cerevisiae, and Lactobacillus brevis in Low-fat Milk by Pulsed Electric Field Treatment: A Pilot-scale Study  

Lee, Gun Joon (Department of Food Science and Technology, Chung-Ang University)
Han, Bok Kung (BK Bio Co. Ltd.)
Choi, Hyuk Joon (BK Bio Co. Ltd.)
Kang, Shin Ho (R&D Center, Seoul Dairy Co-op)
Baick, Seung Chun (R&D Center, Seoul Dairy Co-op)
Lee, Dong-Un (Department of Food Science and Technology, Chung-Ang University)
Publication Information
Food Science of Animal Resources / v.35, no.6, 2015 , pp. 800-806 More about this Journal
Abstract
We investigated the effects of a pulsed electric field (PEF) treatment on microbial inactivation and the physical properties of low-fat milk. Milk inoculated with Escherichia coli, Saccharomyces cerevisiae, or Lactobacillus brevis was supplied to a pilot-scale PEF treatment system at a flow rate of 30 L/h. Pulses with an electric field strength of 10 kV/cm and a pulse width of 30 µs were applied to the milk with total pulse energies of 50-250 kJ/L achieved by varying the pulse frequency. The inactivation curves of the test microorganisms were biphasic with an initial lag phase (or shoulder) followed by a phase of rapid inactivation. PEF treatments with a total pulse energy of 200 kJ/L resulted in a 4.5-log reduction in E. coli, a 4.4-log reduction in L. brevis, and a 6.0-log reduction in S. cerevisiae. Total pulse energies of 200 and 250 kJ/L resulted in greater than 5-log reductions in microbial counts in stored PEF-treated milk, and the growth of surviving microorganisms was slow during storage for 15 d at 4℃. PEF treatment did not change milk physical properties such as pH, color, or particle-size distribution (p<0.05). These results indicate that a relatively low electric-field strength of 10 kV/cm can be used to pasteurize low-fat milk.
Keywords
pulsed electric field; low-fat milk; microbial inactivation; pasteurization; physical property;
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