Pulsed Electric Field Of Goat Milk: Impact On Escherichia Coli Atcc 8739 And Vitamin Constituents

There is a dire need to produce shelf-stable and safe goat milk with minimal effects on its nutritive quality. In this study, raw goat milk was processed with a continuous pulsed electric field (PEF) system, at various electric field strength (EFS: 20, 25, 30, 35, and 40 kV/cm) and processing time (5, 7, 10, and 13 mu s). The maximum log reduction of Escherichia coli was 3.87 log CFU/ml, achieved at 40 kV/cm for 13 mu s. Weibull and Peleg models were better fitted to the inactivation kinetics of E.coli ATCC 8739 as a function of processing time and EFS, respectively. The mean concentration of vitamin A (as beta-carotene) and B-group vitamins (thiamine, riboflavin, and niacin) were nonsignificantly (p > .05) decreased compared to the unprocessed sample. Since the inactivation level did not reach the minimum log reduction recommended by USFDA, PEF is recommended as a complementary method to mild thermal pasteurization.Practical Applications PEF processing has gained recognition in food processing through halting an adverse issue of thermal processing. Although PEF is drifting toward industrial practice, it is essential to verify the efficiency of PEF in a complex matrix like goat milk to assure PEF can be utilized for industrial use. The results of this study show that the PEF can be recommended as a complementary method to mild thermal pasteurization as a hurdle processing technique to ensure the safety and nutritive qualities of goat milk at the industry level.