Application of pulsed electric field in non-thermal processing of milk

Pulsed electric field (PEF) is an innovative non-thermal technology which could be used as an alternative to the traditional thermal process to inactivate the microorganisms and enzymes in liquid foods such as milk. Compared to thermal processing, the PEF process is considered more energy efficient as the microbial or enzymatic inactivation is achieved at ambient or mild temperatures by the application of short bursts of high intensity electric fields to liquid food flowing between two electrodes. Extensive international research has been conducted since the 1990s on the development of PEF in the food industry. This article reviews the recent findings on the application of PEF technology in milk processing, the mechanisms and factors affecting microbial and enzymatic inactivation by PEF treatment and the application of PEF in combination with antimicrobials.