Microbiological and Sensory Profile of Collagen Supplied Milk with Pretreatment and Pulsed Electric Field Pasteurization Process

Change in Color and Volatile Composition of Skim Milk Processed with Pulsed Electric Field and Microfiltration Treatments or Heat Pasteurization †

Non-thermal processing methods, such as pulsed electric field (PEF) and tangential-flow microfiltration (TFMF), are emerging processing technologies that can minimize the deleterious effects of high temperature short time (HTST) pasteurization on quality attributes of skim milk. The present study investigates the impact of PEF and TFMF, alone or in combination, on color and volatile compounds i...

Concentrated high intensity electric field ( CHIEF ) pasteurization of milk

Concentrated high intensity electric field (CHIEF) is non-thermal pasteurization technology that uses microsecond pulses of electricity to inactivate bacteria without causing undesirable changes in flavor or quality of a product. This technology was explored as an alternative to current milk pasteurization processes, and was examined for its effects on microbial stability, sensory, quality and ...

Study of strawberry flavored milk under pulsed electric field processing

milk pasteurization by induction heating and its effect on the microbiological quality of milk

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a comparison of teachers and supervisors, with respect to teacher efficacy and reflection

supervisors play an undeniable role in training teachers, before starting their professional experience by preparing them, at the initial years of their teaching by checking their work within the proper framework, and later on during their teaching by assessing their progress. but surprisingly, exploring their attributes, professional demands, and qualifications has remained a neglected theme i...