Sterilization effect of pulsed magnetic field and its influence on milk nutrient components

The milk was sterilized utilizing the self-designed device for pulsed magnetic field. At the same time, the survival rates of the total aerobic bacterial counts and coliform bacteria were detected. Then the protein, lactose and deoxidized vitamin C content were measured. Results show that the total aerobic bacterial counts and coliform bacteria satisfied the requirements of food business. Comparing with heat pasteurization, the losses of protein, lactose and deoxidized vitamin C were less, the color was not significantly affected by pulsed magnetic field.