2.2. The use of magnetic field in the dairy industry
The biochemical and functional activity of certain strains of lactic acid bacteria will be increased by
Long-term exposure to the magnetic field, thus, improved quality and a decrease in production costs for
cheese and cultured milk products will be improved (Beglarian, 1990). A research has been conducted on
the effects of the low-frequency magnetic field on bacteria. There was an immediate decrease in the
number of colony-forming units (CFU) after switched on the magnetic field (Fojt et al., 2003). A research
has been conducted on the effects of low-frequency magnetic fields on bacteria Escherichia coli. The
study found that the growth curve of bacteria in the magnetic field was lower than the control. By
increasing the intensity of magnetic field and exposure time, the ability of the bacteria to form colonies
decreased (Strašák, 2001).