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Inactivation of alkaline phosphatase and shelf life extension of milk processed by hurdle technology

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This paper investigates the activity of alkaline phosphatase and shelf life of raw milk processed under hurdle technology (HT). In this study the hurdles given to process raw milk are pulsed electric field and mild heat. The raw milk was preheated to 40°C and 50°C and then it was subjected to different voltage gradients viz.,10KV/cm, 20KV/cm and 30KV/cm at two different treatment time (3 and 6 minutes). The processed samples were collected in sterile glass bottles. | Inactivation of alkaline phosphatase and shelf life extension of milk processed by hurdle technology

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