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Thermodynamics of milk components (milk fat, xanthine oxidase, caseins and whey proteins) in pulsed electric field (PEF)-treated milk were compared with thermally treated milk (63°C for 30min and 73°C for 15s). PEF treatments were applied at 20 or 26kVcm−1 for 34μs with or without pre-heating of milk (55°C for 24s), using bipolar square wave pulses in a continuous mode of operation. PEF treatments...
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