Microbial inactivation and shelf life comparison of 'cold' hurdle processing with pulsed electric fields and microfiltration, and conventional thermal pasteurisation in skim milk

►'Cold' pasteurisation of milk combining pulsed electric fields and microfiltration. ►Similar or better inactivation of milk microorganisms non-thermally than thermally. ►Most effective treatment when pulsed electric fields applied before microfiltration. ►Comparable shelf life with hurdle technology to that of conventional pasteurisation. ►Potential for enhanced shelf life using pulsed electric fields at higher intensity.