Pulsed Electric Fields (PEF) Processing of Milk and Dairy Products

Fernando Sampedro, Dolores Rodrigo

Research output: Chapter in Book/Report/Conference proceedingChapter

16 Scopus citations


Pulsed electric fields (PEF) technology involves the treatment of a biological material or food placed between two electrodes installed 0.1-1.0 cm apart in a treatment chamber separated by an insulator, with short pulses (1-10 μs) that are generated by a high voltage (5-20 kV) pulse generator. Most research studies on microbial inactivation by PEF processing concurred that high voltage treatments produce a series of structural and functional changes in the cellular membrane that lead to microorganism death. This chapter shows that the synergistic effect of temperature and PEF treatment favours the inactivation of microorganisms. PEF treatment has achieved a reduction in the microflora of milk with a shelf life similar to that of high temperature, short time (HTST) pasteurized milk. PEF treatment also has the potential for use in the pasteurization of dairy beverages such as juice-milk products.

Original languageEnglish (US)
Title of host publicationEmerging Dairy Processing Technologies
Subtitle of host publicationOpportunities for the Dairy Industry
Number of pages34
ISBN (Electronic)9781118560471
ISBN (Print)9781118560624
StatePublished - May 29 2015

Bibliographical note

Publisher Copyright:
© 2015 by John Wiley & Sons, Ltd. All rights reserved.


  • Dairy products
  • Microbial inactivation
  • Pasteurized milk
  • Pulsed electric fields
  • Synergistic effect


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