Review
Potential applications of pulsed electric field in cheesemaking
Marie-Claude Gentès,
Annie Caron,
Claude P Champagne,
Corresponding Author
Marie-Claude Gentès
Saint-Hyacinthe Development and Research Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3 Canada
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorAnnie Caron
Saint-Hyacinthe Development and Research Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3 Canada
Contribution: Writing - original draft, Writing - review & editing
Search for more papers by this authorClaude P Champagne
Saint-Hyacinthe Development and Research Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3 Canada
Contribution: Conceptualization, Supervision, Visualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorMarie-Claude Gentès,
Annie Caron,
Claude P Champagne,
Corresponding Author
Marie-Claude Gentès
Saint-Hyacinthe Development and Research Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3 Canada
Author for correspondence. E-mail: [email protected]
Contribution: Conceptualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorAnnie Caron
Saint-Hyacinthe Development and Research Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3 Canada
Contribution: Writing - original draft, Writing - review & editing
Search for more papers by this authorClaude P Champagne
Saint-Hyacinthe Development and Research Centre, Agriculture and Agri-Food Canada, 3600 Casavant Boulevard West, Saint-Hyacinthe, Quebec, J2S 8E3 Canada
Contribution: Conceptualization, Supervision, Visualization, Writing - original draft, Writing - review & editing
Search for more papers by this authorAbstract
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.
Open Research
DATA AVAILABILITY STATEMENT
Data availability is not applicable to this review as no data were generated except for the data presented in the supplementary material.
Supporting Information
| Filename | Description |
|---|---|
| idt12854-sup-0001-FigS1.docxWord 2007 document , 19.7 KB | Figure S1 Effect of temperature on the number of 2.5 µs pulses applied at 30 kV/cm which are required to destroy 3 logs on Listeria innocua (data taken from Guerrero-Beltrán et al. 2010). |
Please note: The publisher is not responsible for the content or functionality of any supporting information supplied by the authors. Any queries (other than missing content) should be directed to the corresponding author for the article.
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