Preservation of raw milk with CO2 |
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Authors: | Lourdes Amigo Agustín Olano Marta M Calvo |
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Affiliation: | 1. Instituto de Fermentaciones Industriales, CSIC, Juan de la Cierva 3, E-28006, Madrid, Spain
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Abstract: | The effect of CO2 on the growth of psychrotrophic milk spoilage organisms was studied, both in raw fresh milk and in pure cultures of three species ofPseudomonas growing in sterilised milk. Changes of sensory properties of CO2-treated samples after heat treatment were also analysed. Inhibition of psychrotrophic growth at 7 °C in milk treated with CO2 to a pH 6.2 or 6.0 was impaired by a gradual reduction of the CO2 content during storage. Growth inhibition was considerably improved by pH adjustment at 24-h intervals. Sensory analysis showed significant differences between non-acidified and acidified samples after heat treatment at 75 °C for 20 s or 110 °C for 5 min. No sensory differences were found between non-acidified and acidified milks degassed before heat treatment. |
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