Effect of processing parameters on inactivation of Bacillus cereus spores in milk using pulsed electric fields

The inactivation of Bacillus cereus spores in milk by treatment using pulsed electric fields (PEF) was studied. The effects of the electric field, temperature, number of pulses, pulse width, frequency and nisin concentration were tested in skim and whole milk. Results showed high resistance of spore...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	International dairy journal 2012-05, Vol.24 (1), p.13-21
Hauptverfasser:	Bermúdez-Aguirre, Daniela, Dunne, C. Patrick, Barbosa-Cánovas, Gustavo V.
Format:	Artikel
Sprache:	eng
Schlagworte:	Bacillus cereus Biological and medical sciences Electric fields Food industries Food microbiology Fundamental and applied biological sciences. Psychology Milk and cheese industries. Ice creams
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!