Alkaline phosphatase and microbial inactivation by pulsed electric field in bovine milk

Shamsi, K, Versteeg, C, Wan, J and Sherkat, F 2008, 'Alkaline phosphatase and microbial inactivation by pulsed electric field in bovine milk', Innovative Food Science and Emerging Technologies, vol. 9, no. 2, pp. 217-223.


Document type: Journal Article
Collection: Journal Articles

Title Alkaline phosphatase and microbial inactivation by pulsed electric field in bovine milk
Author(s) Shamsi, K
Versteeg, C
Wan, J
Sherkat, F
Year 2008
Journal name Innovative Food Science and Emerging Technologies
Volume number 9
Issue number 2
Start page 217
End page 223
Total pages 6
Publisher Elsevier BV
Abstract The effects of pulsed electric field (PEF) treatments at field intensities of 25-37 kV cm- 1 and final PEF treatment temperatures of 15 °C and 60 °C on the inactivation of alkaline phosphatase (ALP), Total Plate Count (TPC), Pseudomonas and Enterobacteriaceae counts were determined in raw skim milk. At 15 °C, PEF treatments of 28 to 37 kV cm- 1 resulted in 24-42% inactivation in ALP activity and < 1 log reduction in TPC and Pseudomonas count, while the Enterobacteriaceae count was reduced by at least 2.1 log units to below the detection limit of 1 CFU mL- 1. PEF treatments of 25 to 35 kV cm- 1 at 60 °C resulted in 29-67% inactivation in ALP activity and up to 2.4 log reduction in TPC, while the Pseudomonas and Enterobacteriaceae counts were reduced by at least 5.9 and 2.1 logs, respectively, to below the detection limit of 1 CFU mL- 1. Kinetic studies suggested that the effect of field intensity on ALP inactivation at the final PEF treatment temperature of 60 °C was more than twice that at 15 °C. A combined effect was observed between the field intensity and temperature in the inactivation of both ALP enzyme and the natural microbial flora in raw skim milk.
Subject Food Chemistry and Molecular Gastronomy (excl. Wine)
DOI - identifier 10.1016/j.ifset.2007.06.012
Copyright notice Copyright © 2007 Elsevier Ltd All rights reserved.
ISSN 1466-8564
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