3 documents found, page 1 of 1
Implications of pulsed electric field pre-treatment on goat milk pasteurization
Araújo, Alberta; Barbosa, Carla; Alves, Manuel Rui; Romão, Alexandre; Fernandes, PauloGoat milk is an interesting product from a nutritional and health standpoint, although its physico-chemical composition presents some technological challenges, mainly for being less stable than cow’s milk at high temperatures. As pasteurization and ultra-high temperature processing are universally employed to ensure milk quality and safety, non-thermal methods, such as pulsed electric fields (PEFs), reduce the ...
The impact of goat milk pretreatment with pulsed electric fields on cheese quality
Barbosa, Carla; Araújo, Alberta; Fernandes, Paulo; Romão, Alexandre; Alves, Manuel RuiTo reduce the microbial load in goat’s milk, which is less thermally stable than cow’s milk, an alternative processing method was used in this study. This involved treating the milk with pulsed electric fields (PEFs) (at 10 kV·cm−1, with 50 µs pulses for 3 Hz) and then heat-treating it at 63 °C for 6.0 s, as well as using heat treatment alone at 75 °C for 3.4 s. Cheeses were made using both types of milk treatm...
Inactivation of Listeria monocitogenes in milk by Pulsed Electric Field (PEF) a...
Araújo, M. A.; Romão, Alexandre; Alves, M. Rui; Fernandes, PauloPulsed electric field (PEF) is a nonthermal processing technology that consists of exposing food to pulses of high-voltage electric fields during a short period of time. PEF has been explored as an alternative processing technology to inactivate microorganisms and enzymes without adversely affecting the color, flavor, and nutritional value. Moreover, this technology minimizes the impact on enzymes of technologi...