【AEA 2016 Alumni】
Milk is a source of essential nutrients. Because milk is commonly embedded with microorganisms that may disrupt its quality, it is imperative to find appropriate technology that extend milk shelf life. Heating has long been the common method. However, heating caused protein content in the milk to burst. On this reason, we need to have more effective, economical and efficient method without changing color, smell and nutritional value of the processed products. A non-thermal method being developed is the use of high-voltage electric shock or Pulsed Electric Field (PEF) based on the application of short pulses at high voltage (20-80 kV/cm) to foodstuffs at room temperature or below for a few seconds. This method called SULIS, is effective for it inactivates microorganisms up to 97% instantly.

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