The influence of the combination of high voltage pulse effects on the food value of the milk processed in this way is investigated. It is shown that milk processing by high voltage pulses with a field strength of 70 - 80 кV/cm during 0,5 s was accompanied by inactivation of lactate bacteria. This allows one to preserve such milk about 3 days at 17 <$E symbol Р>C and 10 days at 5 - 8 <$E symbol Р>C. Daily use of such milk during 2,5 months did not alter lipid metabolism in animal organism and the structure-functional properties of the membranes of the endoplasmic reticulum of liver cells.

• Бойко Микола Іванович (1956–) (медичні науки)

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