https://orcid.org/0000-0002-2379-7249
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ABSTRACT
Pulsed electric field (PEF) is a promising technology to obtain high-quality, long-lasting milk and dairy products with fresh-like characters. This technology can inactivate most microorganisms, but also certain dairy enzymes affecting product safety. There are no systematic reports on the different quality and safety features of PEF-processed dairy products. More investigations are necessary to address the safety aspects of the PEF, which could possibly shed more light on the limitations of this technology. Thus, focusing on the impacts of PEF on safety, quality and nutritional value, the current review discusses the principle, scope, merits and limitations of PEF-treated dairy products.
Acknowledgments
Thanks to GAIN (Axencia Galega de Innovación) for supporting this review (grant number IN607A2019/01). Jose M. Lorenzo is a member of the HealthyMeat network, funded by CYTED (ref. 119RT0568). B. Gullón would like to express their gratitude to the Spanish Ministry of Economy and Competitiveness for financial support (Grant reference RYC2018-026177-I).