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Traitement du lait par champs électriques pulsés : une alternative au traitement thermique.

Behandlung der Milch mit gepulsten elektrischen Feldern: eine Alternative zur Wärmebehandlung.

Auteurs : EBERHARD P., SIEBER R.

Type d'article : Article

Résumé

The treatment of foodstuffs with pulsed electric fields is seen as an alternative non-thermal method. Various studies have also dealt with milk. As in other foods, the survival rate of micro-organisms in milk depends upon the application conditions as well as the micro-organism, product, processing conditions and equipment. The enzymes in milk are also inactivated to a varying degree but are less sensitive. Here the inactivation rate depends upon enzyme type, treatment intensity and product. This process succeeds in obtaining a product with organoleptic qualities similar to the fresh product. The keeping qualities of milk at cooling temperatures can be extended by combining pulsed electric fields and pasteurisation.

Détails

  • Titre original : Behandlung der Milch mit gepulsten elektrischen Feldern: eine Alternative zur Wärmebehandlung.
  • Identifiant de la fiche : 2007-2168
  • Langues : Allemand
  • Source : Mitt. Lebensm.unters. Hyg. - vol. 97 - n. 6
  • Date d'édition : 2006

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