Application of high intensity pulsed electric fields for enhancing the quality of raw milk

Raw milk is treated by non-thermal sterilization technology of high intensity pulsed electric fields (PEF) in order to enhance the quality. The result shows that the total bacteria in the raw milk decrease with the increase of field strength, pulses and the original temperature, and increase with the rise of flow velocity. The total bacteria have a reduction of 2.6 orders of magnitude and while extending its´ level from fourth to first, it doesn´t alter nutrition structure and flavor, when outlet temperature is 36°C, field strength is 50kv/cm, pulses are 24, and flow velocity is 20ml/min.