Potential applications of pulsed electric field in cheesemaking

Abstract

Consumers show interest in preservation technologies that are not based on heating. This review examines the use of nonthermal technologies such as pulsed electric field (PEF) in cheesemaking. The effects of PEF on the destruction of pathogens in cheesemaking milk, as well as in brines, are examined. Additionally, PEF affects milk proteins and lipids, as well as starters, with potential consequences for the sensory properties of cheese. The challenges of scaling up the PEF in cheesemaking are addressed. In the aim of promoting durable agri-food systems, applications of PEF in processes of cheese whey valorisation are also discussed.

Pulsed electric field for shalgam juice: effects on fermentation, shelf‐life, and sensory quality

“…The PEF treatment had no effect on color, taste, sourness, saltiness, bitterness, and general acceptability of shalgam juice ( P > 0.05). Generally, the PEF treatment has been reported to cause changes in the taste characteristics of dairy products 60 . It was advantageous that the taste of shalgam juice was not affected by PEF.…”

“…Generally, the PEF treatment has been reported to cause changes in the taste characteristics of dairy products. 60 It was advantageous that the taste of shalgam juice was not affected by PEF. However, it was observed that the odor scores of shalgam juice decreased with the PEF application (P ≤ 0.05).…”

Pulsed electric field processing in the dairy sector: A review of applications, quality impact and implementation challenges

“…While xanthine oxidase needs up to 80 °C (10 s hold) for complete inactivation (Shamsi et al ., 2008). Some of the literature studies have observed similar enzymatic inactivation results in PEF‐processed milk as of thermally treated samples (Sharma et al ., 2014a, 2018; Gentès et al ., 2022) while some have reported lower efficiency of PEF for these enzyme inactivation (Shamsi et al ., 2008).…”

Recent advances in whey processing and valorisation: Technological and environmental perspectives

“…2021); use of electric technologies such as pulsed electric fields as non‐thermal technologies in cheesemaking (Gentès et al. 2022); or to alter physiochemical properties for new functionalities using ohmic heating (Rocha et al . 2018).…”