Carbonation of Butter

Prucha, M. J.; Brannon, J. M.; Ruehe, Harrison August

doi:10.3168/jds.s0022-0302(25)93967-7

Cited by 15 publications

(11 citation statements)

References 5 publications

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“…This latter phenomenon suggests that the CO 2 level was not maintained within the butter sufficiently to have an inhibitory effect. Prucha et al. (1925) reported that bacterial growth was best retarded in carbonated butter when packaged in airtight containers (tubs).…”

Section: Preservation Of Dairy Products By Co2 Additionmentioning

confidence: 99%

“…This latter phenomenon suggests that the CO 2 level was not maintained within the butter sufficiently to have an inhibitory effect. Prucha et al (1925) reported that bacterial growth was best retarded in carbonated butter when packaged in airtight containers (tubs). However, it is still unclear from these studies, that why CO 2 did not remain dissolved in the butter as it is generally established that it is highly soluble in nonpolar lipids (Fogg and Gerrard 1991).…”

Section: Buttermentioning

confidence: 99%

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The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

Singh

Wani

Karim

et al. 2011

Int J of Dairy Tech

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The upswing in consumer demand for fresh and high quality preservative-free foods has led to the development of modified atmosphere packaging (MAP). Increasingly, MAP is being used with high carbon dioxide (CO2) concentration as well as CO2/N2 gas mixes. Modified atmosphere packaging or 'gas flushing' as it is also known is an increasingly popular technique used to extend the shelf life (both quality and safety) of a number of dairy products. Carbon dioxide is an active constituent of MAP, naturally present in freshly drawn raw milk. Addition of CO2 to raw milk or flushing the package headspace has proved to be a simple and cost-effective method, depending upon the initial microbiological quality of the food product. Carbon dioxide addition through MAP or direct injection as an economically affordable shelf life extension strategy is used commercially worldwide for some dairy products. The development of food packaging machines with integrated gas flushing capabilities and the supply of 'food grade' gases allow dairy foods manufacturers to enhance the quality of their products. This review presents a broad spectrum of current research and the current trends with respect to CO2 as a natural microbial hurdle with special focus on its precise mechanism and its role in quality improvement of dairy products

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Section: Preservation Of Dairy Products By Co2 Additionmentioning

confidence: 99%

Section: Buttermentioning

confidence: 99%

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

Singh

Wani

Karim

et al. 2011

Int J of Dairy Tech

View full text Add to dashboard Cite

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“…Addition of CO 2 to butter during the churning stage has been investigated (Hunziker 1924; Prucha and others 1925). The gas was allowed to flow into the cream during the entire churning operation.…”

Section: Applications Of Co2 Addition To Dairy Productsmentioning

confidence: 99%

“…This latter phenomenon suggests that the CO 2 level was not maintained within the butter sufficiently to have an inhibitory effect. Prucha and others (1925) observed that bacterial growth was suppressed only when carbonated butter was packaged in airtight vessels. It is unclear why, in these studies, CO 2 did not remain dissolved in the butter; it is generally recognized that CO 2 is highly soluble in nonpolar lipids (Fogg and Gerrard 1991).…”

Section: Applications Of Co2 Addition To Dairy Productsmentioning

confidence: 99%

Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review

Hotchkiss

Werner

Lee

2006

Comp Rev Food Sci Food Safe

108

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Changes in distribution patterns and demand for increased food quality have resulted in a desire to improve the shelf life of nonsterile dairy products. Refrigerated shelf life extension typically requires, at a minimum, reductions in the growth rate of spoilage microorganisms and subsequent product deterioration. Reducing initial bacterial loads, increasing pasteurization regimes, and reducing postprocessing contamination have all been employed with measured success. The use of antimicrobial additives has been discouraged primarily due to labeling requirements and perceived toxicity risks. Carbon dioxide (CO 2 ) is a naturally occurring milk component and inhibitory toward select dairy spoilage microorganisms; however, the precise mechanism is not fully understood. CO 2 addition through modified atmosphere packaging or direct injection as a cost-effective shelf life extension strategy is used commercially worldwide for some dairy products and is being considered for others as well. New CO 2 technologies are being developed for improvements in the shelf life, quality, and yield of a diversity of dairy products, including raw and pasteurized milk, cheeses, cottage cheese, yogurt, and fermented dairy beverages. Here we present a comprehensive review of past and present research related to quality improvement of such dairy products using CO 2 .

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“…Carbonation of milk gives variable results on keeping quality but carbonation at high pressure gives an increased keeping quality (210).…”

Section: Physical Chemistry Of Milkmentioning

confidence: 99%

Section C. Dairy Chemistry

Davies

1933

Journal of Dairy Research

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THE progress of dairy chemistry during the last two years will be reviewed under the following broad subdivisions of the subject: I, Composition of milk; II, Chemistry of the constituents; III, Physical chemistry; IV, Chemistry and technology of milk products; V, Processing; and VI, The analysis of milk and its products. Some aspects of the variation in the composition of milk have already been reviewed (Mackintosh (1)), and a fuller discussion will follow in a later review on "The Physiology of Dairy Cattle." The chemistry of the vitamins will also be dealt with in a later review on "The Nutritional Value of Milk.

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Carbonation of Butter

Cited by 15 publications

References 5 publications

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

The use of carbon dioxide in the processing and packaging of milk and dairy products: A review

Addition of Carbon Dioxide to Dairy Products to Improve Quality: A Comprehensive Review

Section C. Dairy Chemistry

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