PEF processing at 45 kv cm with 50

PEF processing at 45 kv cm with 50 pulses resulted in reduction of plasmin activity by 90% in a SMUF vega-Mercado et al. 1995), inactivation of lipase, peroxidase and alkaline phosphatase has been reported as 65, 25 and

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PEF processing at 45 kv cm with 50 pulses resulted in reduction of plasmin activity by 90% in a SMUF vega-Mercado et al. 1995), inactivation of lipase, peroxidase and alkaline phosphatase has been reported as 65, 25 and <5%, respectively, after the PEF treatment of 21.5 kV cm electric field strength with 400 kJ l energy (Castro et al. 2001, Grahl and Markl 1996). Although most of the studies have focused on PEF processing of milk, the possible applications of PEF in dairy processing have been aiso investigated in a few studies. For example, PEF processing of yogurt caused about 2 log cfu g reductions in counts of Lactobacillus brevis, Streptococcu thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Saccharomyces cerevisiae (Dunn and Pearlman 1987). PEF heat processing for 30 s) of formulated yogurt-based drink caused no significant differences in L, a, b values, "Brix, pH and selected sensory between the control and the treated samples. Microbial counts of the samples treated with the combination of heat (at 60oC) and PEF were lower than that of the control samples stored at 4 or 22°C (Evrendilek et al. 2004) Dairy products treated with PEF have similar sensory properties to those that are heat-treated and have good consumer acceptability (Sobrino- al. 2009, Sampedro et al. 2005). Cheddar cheese produced from PEF-treated milk had better flavor profile than that of the cheese samples made from milk pasteurized at 63C or 30 min. Hardness and springiness values of the cheese made from PEF-treated milk increased while the other textural attributes (i e, adhesiveness and cohesiveness) remained unchanged (Sepulveda-Ahumada et al. 2000) pit The level of proteolysis of the cheese curd made from milk treated with hand Res PEF(2 us pulse width, 2 Hz pulse frequency and up to 120 pulses) was lower than those made from raw milk but higher than that made from pasteurized may milk. It has been recently reported that the rennet coagulation time of PEF treated milk was increased by 10%.