Effects of Dissolved Carbon Dioxide on Raw Milk:To Extend Storage Life and Components

Abstract

Abstract: CO2 is generally recognized as a safe food additive.It has been used in some dairy products to prolong their storage life.This article discussed the effects of dissolved carbon dioxide on raw milk to extend its storage life and also on part of its component so as to elucidate the antimicrobial effects of carbon dioxide in raw milk and its mechanism;to demonstrat the effects of low temperature,different concentration and pressure of CO2 for antimicrobial effectiveness;to illustrate the impact of adding CO2 on milk organic acid,casein and whey protein,vitamin A,vitamin E,soluble calcium and ionic calcium,and the free monosaccharide fraction and also to evaluate sensory properties in raw milk;and finally to analyze the application prospect of carbon dioxide on pasteurization.

Key words: carbon dioxide, raw milk, microorganism, components in raw milk, SPC(standard plate count)

LI Song-Tao, MENG Jing, LIU Ning. Effects of Dissolved Carbon Dioxide on Raw Milk:To Extend Storage Life and Components[J]. FOOD SCIENCE, 2007, 28(4): 351-355.

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Effects of Dissolved Carbon Dioxide on Raw Milk:To Extend Storage Life and Components

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