Emerging Technologies for Food Processing, 2nd Edition

7.8. Specific Results on Liquid Foods

7.8.1. Milk

According to Martin et al. (1997), the inactivation of E. coli is less effective in skim milk than in a buffer solution when exposed to the same PEF treatment conditions. This is probably due to the complex composition of skim milk and the presence of proteins. The influence of milk fat on the PEF inactivation of microorganisms is unclear. Reina et al. (1998) observed no significant differences in the inactivation of L. monocytogenes in whole milk, 2% milk, and skim milk. Less than 1 log cycle difference between inactivation of E. coli in milk and in phosphate buffer was reported by Dutreux et al., (2000). Experiments conducted by Grahl and Markl (1996) indicate that the fat content of the medium ...