| Title: | Preservation of the Microbiological and Biochemical Quality of Raw Milk by Carbon Dioxide Addition: A Pilot-Scale Study |
| Author(s): | Ruas-Madiedo P; Bada-Gancedo JC; Fernandez-Garcia E; DG DEL; de Los Reyes-Gavilan CG; |
| Address: | "Instituto de Productos Lacteos de Asturias (CSIC), Crta. de Infiesto s/n, 33300 Villaviciosa, Spain" |
| DOI: | 10.4315/0362-028X-59.5.502 |
| ISSN/ISBN: | 1944-9097 (Electronic) 0362-028X (Linking) |
| Abstract: | "Carbon dioxide treatment of refrigerated raw milk was evaluated as a method for extending storage life by inhibiting growth of psychrotrophic bacteria and other bacterial groups in raw milk. The effect of CO(2) acidification followed by degasification and pasteurization on biochemical and microbiological properties of cold stored milk was studied on a pilot scale, Two CO(2) treatments (acidification to pH 6.2 and to pH 6.0) were compared with a control (untreated) milk during 4 days of storage at 4 degrees C. Total bacterial counts in the categories of milk established in this study were mainly determined by the proteolytic psychrotroph levels. The inhibitory capability of CO(2) was greater in the low-quality than in the high-quality milk category. Acidification at pH 6.0 was more inhibitory than that at pH 6.2, especially against proteolytic psychrotrophs. Neither caseins nor whey proteins were affected by CO(2) treatment and pasteurization. Organic acid (orotic, citric, uric, formic, acetic, propionic, and hippuric) concentrations did not change after CO(2) treatment, cold storage, or the pasteurization process; the lactic acid content of CO(2)-treated milks remained constant during the refrigeration time but increased slightly in the control. In general, lower amounts of volatile compounds were produced in CO(2)-treated milks during refrigeration than in control milk. Ethanol and 2-propanol levels were most affected by degasification and pasteurization. Sensory evaluation revealed no significant differences between CO(2)-treated milk after degasification and pasteurization and the untreated milk used as control. It was concluded that degasification and pasteurization on a pilot scale eliminated CO(2) from milk with minimum detrimental effects on its biochemical and sensory properties, making this process acceptable for milk preservation" |
| Keywords: | Carbon dioxide biochemical quality microbiological quality pilot scale raw milk; |
| Notes: | "PubMed-not-MEDLINERuas-Madiedo, Patricia Bada-Gancedo, Juan Carlos Fernandez-Garcia, Estrella DE Llano, Dolores Gonzalez de Los Reyes-Gavilan, Clara G eng 1996/05/01 J Food Prot. 1996 May; 59(5):502-508. doi: 10.4315/0362-028X-59.5.502" |
