Impact of pulsed electromagnetic field on escherichia coli vitality in model solution of milk serum
When determining quality of foodstuff the important place is allocated to organoleptic control. The organoleptic assessment is the generalized result of an assessment of a product (smell, taste, appearance and consistence) that is carried out by using organ of feeling. When selecting foods for humans play an important role are organoleptic properties, that is, all aspects of acceptability and appeal of food. Therefore, great attention is devoted to the organoleptic properties. In Problem research laboratory of the National University of Food Technologies, studies were conducted for the purpose of studying the action of influence pulse electromagnetic fields on the organoleptic properties of whole milk. When conducted researches was used the experimental installation developed by experts of NTU «Kharkiv Polytechnical Institute». For organoleptic evaluation of whole milk used the pasteurized cow's milk (control) and the whole milk processed at 30 kV/cm<sup>3</sup> during 27s to the impulses of electromagnetic fields (IEF). Also for an experiment it was created research group with 7 tasters which by means of the sensory analysis revealed advantages or disadvantages of the processed milk considering organoleptic properties. The criteria of research were chosen: taste, smell, consistence, appearance. At researches it is established that processing by electromagnetic impulses with tension of 30 kW/cm3 during 27 s is the most effective as prolongation of storage of the processed milk in comparison with control is observed. The possibility of implementation of thermal treatment of whole milk due to not thermal effects arising at pulse action of electric fields is proved. Also it is opened the prospects of use of domestic IEF installations when preprocessing whole milk for the purpose of extension of a period of storage and improvement of organoleptic indicators.