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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
For more details click here

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Original Research Articles

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(7): 537-544
DOI: https://doi.org/10.20546/ijcmas.2020.907.059


Milk Preservation by Using HVEF
Achal Mogla1, Hemant1* and D. K. Chaturvedi2
1Department of Dairy Technology, Faculty of Science
2Department of Electrical Engineering, Faculty of Engineering, Dayalbagh Educational Institute, Dayalbagh, Agra-282005, India
*Corresponding author
Abstract:

Different types of Milk preservation techniques are there to increase the shelf life of milk. The most commonly used methods are Pasteurization, Sterilization and Ultra High temperature Treatment. The common thing in above 3 methods is Thermal Heat treatment. Milk when exposed to heat can alter the functional properties of milk specifically in terms of milk nutritional value. Therefore, this has led to the development of non-thermal food preservation techniques. This paper deals with High Voltage Electric Field (HVEF) method of preservation of milk wherein milk was subjected to HV upto 40 kV/cm field in between two electrodes to increase its shelf life. Reason for using this technique was that milk got spoiled during improper storage of milk. When milk was stored at low temperature bacterial loads were increased depending on the interval of storage. In this paper, the bacterial load in milk is studied with and without HVEF, which is the main cause for the spoilage of milk.


Keywords: Milk shelf life, Bacterial Load, High voltage, microbial growth
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How to cite this article:

Achal Mogla, Hemant and Chaturvedi. D. K. 2020. Milk Preservation by Using HVEF.Int.J.Curr.Microbiol.App.Sci. 9(7): 537-544. doi: https://doi.org/10.20546/ijcmas.2020.907.059