Odriozola-Serrano I, Bendicho-Porta S, Martín-Belloso O
Department of Food Technology UTPV-CeRTA, University of Lleida Rovira Roure 191, 25198 Lleida, Spain.
J Dairy Sci. 2006 Mar;89(3):905-11. doi: 10.3168/jds.S0022-0302(06)72155-5.
The effect of high-intensity pulsed electric fields (HI-PEF) processing (35.5 kV/cm for 1,000 or 300 micros with bipolar 7-micros pulses at 111 Hz; the temperature outside the chamber was always < 40 degrees C) on microbial shelf life and quality-related parameters of whole milk were investigated and compared with traditional heat pasteurization (75 degrees C for 15 s), and to raw milk during storage at 4 degrees C. A HIPEF treatment of 1,000 micros ensured the microbiological stability of whole milk stored for 5 d under refrigeration. Initial acidity values, pH, and free fatty acid content were not affected by the treatments; and no proteolysis and lipolysis were observed during 1 wk of storage in milk treated by HIPEF for 1,000 micros. The whey proteins (serum albumin, beta-lactoglobulin, and alpha-lactalbumin) in HIPEF-treated milk were retained at 75.5, 79.9, and 60%, respectively, similar to values for milk treated by traditional heat pasteurization.
研究了高强度脉冲电场（HI-PEF）处理（35.5 kV/cm，1000或300微秒，双极7微秒脉冲，频率111 Hz；腔体外温度始终<40℃）对全脂牛奶微生物保质期和质量相关参数的影响，并与传统热巴氏杀菌（75℃，15秒）以及4℃储存的原料奶进行了比较。1000微秒的HI-PEF处理确保了冷藏储存5天的全脂牛奶的微生物稳定性。处理对初始酸度值、pH值和游离脂肪酸含量没有影响；在经过1000微秒HI-PEF处理的牛奶储存1周期间，未观察到蛋白水解和脂肪水解现象。HI-PEF处理牛奶中的乳清蛋白（血清白蛋白、β-乳球蛋白和α-乳白蛋白）分别保留在75.5%、79.9%和60%，与传统热巴氏杀菌处理的牛奶的值相似。
