Pulsed electric field-based technology for microbial inactivation in milk and dairy products

Pulsed electric field (PEF) stands out as a promising sustainable nonthermal technology in the dairy industry for minimizing the deleterious effects of conventional thermal processing without degrading the nutritional, functional, and sensory characteristics of milk and milk products. However, there still needs to be more commercial exploitation of this technology. Research on the effect of processing milk and dairy products by the PEF is scarce in the literature. Besides, up to the present moment, no technical–economic feasibility studies have been found regarding using high-intensity electric pulses in milk and dairy products. This review aims to critically examine the recent advances in the effectiveness of PEF treatment on the inactivation of spoilage and pathogenic microorganisms in milk and milk products while considering the impact of process parameters, food properties, and microorganism characteristics on ensuring the quality and safety of milk and dairy products.