Milk Preservation by Using HVEF

Abstract

Different types of Milk preservation techniques are there to increase the shelf life of milk. The most commonly used methods are Pasteurization, Sterilization and Ultra High temperature Treatment. The common thing in above 3 methods is Thermal Heat treatment. Milk when exposed to heat can alter the functional properties of milk specifically in terms of milk nutritional value. Therefore, this has led to the development of non-thermal food preservation techniques. This paper deals with High Voltage Electric Field (HVEF) method of preservation of milk wherein milk was subjected to HV upto 40 kV/cm field in between two electrodes to increase its shelf life. Reason for using this technique was that milk got spoiled during improper storage of milk. When milk was stored at low temperature bacterial loads were increased depending on the interval of storage. In this paper, the bacterial load in milk is studied with and without HVEF, which is the main cause for the spoilage of milk.