Influence of the magnetic fields on some characteristics of raw milk

Abstract

Application of magnetic treatment on water and plants has already been shown considerable. A static magnetic treatment of 3300 Gauss strength was conducted for 1 hour on fresh non- sterilized milk and some chemical parameters and microbial effect were followed through the time. The results showed that the magnetic treatment preserved the pH and the acidity of the milk, however it reduced its conductivity and in addition, microbiological analyzes have shown that the magnetic field reduces total number of total germs of about 25%.