Effectiveness of Pulsed Electric Fields in Controlling Microbial Growth in Milk
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Adedayo Otunola
A study was conducted to assess the effectiveness of pulsed electric field (PEF) inactivation of a heterogeneous community of microbes. The aim was to assess the impact of process parameters on an indigenous population of microbes present in milk, rather than pure cultures used in other studies. Tests over an electric field strength range of 10 – 40 kV/cm and 10 to 120 pulses per millilitre showed that high electric field strength and pulse number inactivated microbes by up to approximately 2 log. Inoculum size affected PEF effectiveness when only a few pulses were applied. A significant log-reduction was achieved against the indigenous microbes found in milk that were apparently recalcitrant to commercial pasteurization. Microbial inactivation was more extensive when E. coli was not added to the indigenous population, indicating that the added pure culture was more resistant than the indigenous microbes. The milk fat content had a significant negative effect on the extent of log-reduction for indigenous microbes, when 2% and 18% levels were compared.
©2011 Walter de Gruyter GmbH & Co. KG, Berlin/Boston
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- Effectiveness of Pulsed Electric Fields in Controlling Microbial Growth in Milk
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Articles in the same Issue
- Article
- Effectiveness of Pulsed Electric Fields in Controlling Microbial Growth in Milk
- Biochemical Changes during Alcoholic Fermentation in the Production of ``Tchapalo'', a Traditional Sorghum Beer
- Comparative Evaluation of Different Pretreatments on Tomato Slices Dried in a Cabinet Air Drier
- Effects of Temperatures on Rheological Behavior of Dragon Fruit (Hylocereus sp.) Juice
- Prediction of Physicochemical Properties of Pummelo Juice Concentrates as a Function of Temperature and Concentration
- Variation of the Physical Properties of Sheanut (Vitellaria Paradoxa Gaertn.) Kernels during Convective Drying
- Changes in Color and Total Phenolic Content of Different Cultivars of Persimmon during Dehydration
- Indirect Method of Measuring Dispersion Coefficients for Granular Flow in a Column of Dihedrons
- Formulation and Fuzzy Modeling of Viscosity of an Orange-Flavored Carboxymethylcellulose-Whey Protein Isolate Beverage
- Association of Two Enzymes for Obtaining Low Phenylalanine Protein Hydrolysates from Wheat Flour
- Shorter Communication
- Role of Glass-Transition on Fluid Transport in Porous Food Materials
- Rheological Properties of Tomato Concentrate
- Critical Review
- Application of Atomic Force Microscopy on Studying Micro- and Nano-Structures of Starch
