STORAGE STUDIES ON PULSED ELECTRIC FIELD PROCESSED MOTHER’S MILK
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Date
2021-09
Journal Title
Journal ISSN
Volume Title
Publisher
TANUVAS, Chennai
Abstract
This paper investigates the shelf life of mother’s milk at refrigerated storage
(5˚C) processed by pulsed electric field technology (PEF), which is one of the
novel, non–thermal methods of processing. Mother’s milk was processed using PEF
technology by applying voltage gradient 35kV with different treatment times (3000
μs and 4500 μs). The processed samples were collected in sterile bottles and stored
at 5˚C. The physico – chemical parameters (pH and acidity) of the PEF treated
samples were analyzed at regular intervals and the results were compared with the
pasteurized (62.5°C for 30 minutes) mother’s milk samples. Mean value for pH and
acidity (ºD) was observed as 6.8±0.07 and 5.84±0.48 respectively during the 19th
day of storage at 5ºC when the samples were treated at 35kV with a PEF treatment
time of 4500 μs (T2). For pasteurized samples, mean value for pH and acidity (ºD)
was observed as 6.75±0.09 and 6.17±0.61 respectively during the 7th day of storage
at 5ºC. The results revealed that PEF treated samples stored at 5ºC remained shelf
stable for 19 days whereas pasteurized milk samples stored at 5ºC remained shelf
stable for 7 days.
Description
TNV_IJVASR_50(5)_Sep.-Oct.2021_76-80
Keywords
Veterinary Science, Food Management