Cold Plasma Technology and its Effect on the Microbial Content of Raw Milk

This study investigated the effect of cold plasma technology on the microbial content of raw milk using a nitrogen plasma jet operated at 15 kV and low temperatures (<8°C) for varying exposure times and sample volumes.The results revealed a substantial reduction in both bacterial and fungal counts compared with untreated samples.Treatments with volumes 20 and 25 mL had the lowest microbial values which were 0 ×10 3 CFU/mL for both bacteria and fungi, respectively.The results showed no significant differences between the treatment 2-minute with 20 mL was compared with pasteurized milk.There were no significant differences between the treatments 9 and 10 minutes with 5 mL and pasteurized milk.Increasing the exposure time up to 9 minutes further enhanced microbial inactivation without thermal effects.Compared to conventional pasteurization, cold plasma treatment resulted in a similar reduction in microorganisms, yet with a greater retention of sensory characteristics and nutrients in the milk.These results demonstrate that the use of cold plasma is a promising new approach in lieu of conventional heat treatment.