Potential applications of pulsed electric field in cheesemaking

Consumers are increasingly showing interest in food preservation techniques that do not require heat treatment due their potential to allow better nutrient preservation while ensuring food safety. One of these techniques, pulsed electric fields, involves passing an electric field through the food. One of the consequences of this treatment is the creation of holes (called electroporation) in the membrane of the microorganisms present in the food. Depending on the intensity of the electric field, this damage can be permanent (death of the microorganism) or reversible (ability of the microorganism to repair itself and survive). This work examines how pulsed electric fields could be used in the milk processing sector and more specifically on the entire value chain of cheesemaking, from the ingredients required for production (milk, starter) to the co-product management. This review of the literature has made it possible to demonstrate new emerging research areas related to the safety of dairy products as well as by improving their quality. The selective decontamination of co-products as well as the bioaccumulation of bioactive compounds in the membrane are examples of the potential use of pulsed electric fields. With a view of sustainable development and food waste reduction, these applications could allow the development of new functional ingredients and valorization of co-products. The study also demonstrated that most of the researches were made at the laboratory level and that proof of concept with pilot equipment simulating industrial conditions was limited. Several challenges therefore persist with regard to the commercialization of this technology, such as regulations and costs. The standardization of laboratory protocols with more comparable data could allow a better understanding of the potential of this technology. The breadth of this research has identified key areas where pulsed electric fields could find potential application in terms of safety and quality in the cheese manufacturing context.