Abdul Halim, Anasyazwan (2022) Pulsed electric field (PEF) inactivation of alkaline phosphatase (ALP) and effect on the fat globules of goat milk. [Project Paper] (Submitted)
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Abstract
Goat milk demand has increased nowadays due to its nutritional benefits that are superior to cow milk. Most dairy industries use pasteurization for milk treatment because it is able to increase the milk shelf-life and reduce harmful microbes. However, these conventional treatments have been found to cause an adverse effect on milk quality and nutritional value. Hence, this study was done to investigate the impact of electric field strength (EFS) and pulse time on alkaline phosphatase (ALP) inactivation of goat milk and to further study the effect of EFS and treatment time on the milk fat globule (MFG) of goat milk. Goat milk was treated with a pulsed electric field (PEF), with parameters, EFS of 10 kV/cm, 20 kV/cm and 30 kV/cm and treatment time of 5 µs and 10 µs, whereas pasteurization; igh-temperature short time (HTST) with parameter, 67°C, 72°C and 77°C for 15 s and low-temperature long time (LTLT) with parameters, 58°C, 63°C and 68°C for 30 minutes. The ALP in goat milk was analyzed using Phosphatesmo test kit. The PEF treatment in this study was not able to reduce the amount of ALP that is safe for consumption in comparison to the LTST pasteurization (63°C and 68°C for 30 minutes) method, as the Phosphatesmo stripes for the PEF-treated showed similar yellow like stripe in raw milk while the L TST stripe showed white-like stripe. Further proves that the PEF treatment was unable to inactivate the ALP, while L TL T was able to do so. he MFG size of PEF-treated and pasteurized goat milk was found to be lower than the raw goat milk in terms of d(0. l ), d(0.5), d(0.9), D[ 4,3] and D[3,2]. In terms of SSA, the MFG size of PEF-treated and pasteurized goat milk was higher than the raw goat milk. The MFG size for PEF-treated goat milk showed less reduction compared to pasteurization which indicated less damage to goat milk globules. All the treatment times for PEF and pasteurization did not significantly change (p > 0.05) the goat milk globules in comparison to EFS and temperature (p < 0.05). The R-value for pasteurization temperature (R2 = -0.9734, -0.9736, -0.9746, 0.9788) showed greater correlation in reducing goat milk MFGs compare to EFS of PEF (R2 = -0.6814, -0.6841, -0.6722, 0.7054) while treatment time for PEF (R2 = -0.7496, -0.7504, -0.7546, 0.7462) has stronger correlation in goat milk MFGs reduction compare to pasteurization time (R2 = -0.3583, -0.3568, -0.3486, 0.3298). Thus, it is recommended that the EFS and treatment time should be increased to ensure PEF is able to reduce ALP, similar to the effect of the pasteurization method with minimal damage to goat milk particle size.
| Item Type: | Project Paper |
|---|---|
| Subjects: | T Technology > TS Manufactures |
| Faculty: | Faculty of Engineering |
| Depositing User: | Ms Siti Mariam Giman |
| Date Deposited: | 09 Apr 2026 03:31 |
| Last Modified: | 09 Apr 2026 03:31 |
| URI: | http://psaspb.upm.edu.my/id/eprint/2762 |
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