Pulsed electric field (PEF) treatment emits intense electric pulses through a continuous medium, to inactivate microorganisms with the best results achieved in fluids. PEF has been applied in dairy systems combined with probiotic cultures [47]. The intensity of fields range between 15 and 50 kV/cm, and the treatment lasts only a few seconds [48]. The PEF principle is to destabilize the microbial cells with a high-pressure pulse. Subsequently, electroporation to the cellular membrane makes it more permeable; therefore, the cells rupture and expel their contents [49]. Additionally, Lin, et al. [50] combined PEF, UHP and thermal treatment in milk and noticed even more of a decrease in microbiological content. The efficiency of PEF depends on the intensity of the electric field, and the number and duration of pulses [51]. Despite its potential, PEF application requires a high tolerance to elevated electric fields, low electric conductivity and absence of bubbles