Factors Affecting the Gas Content of Milk

Noll, Carolyn; Supplee, G.C.

doi:10.3168/jds.s0022-0302(41)70225-0

Cited by 23 publications

(8 citation statements)

References 7 publications

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“…Jackson (1936) suggested that "anaerobically drawn" milk contained 11.1 to 12.5 mM CO 2 . Noll and Supplee (1941) analyzed 63 samples of mixed raw milk as received at a commercial milk plant, reporting the CO 2 level to be 2.0 mM. This agreed with Frayer (1941) who showed that, prior to receipt at the processing plant, there is a significant loss in CO 2 from milk.…”

Section: Carbon Dioxide As a Natural Ingredient Of Raw Milksupporting

confidence: 69%

“…However, early quantitative data must be viewed with caution, as analytical methods for dissolved gases were less reliable than those more currently employed. Early researchers were interested in how CO 2 affects processing (Noll and Supplee 1941), collection (Marshall 1902; Jackson 1936), freezing point (Moore and others 1961; Smith 1964), and the ability to distinguish pasteurized from raw milk (Van Slyke and Baker 1919; Van Slyke and Keeler 1920; Frayer 1941).…”

Section: Carbon Dioxide As a Natural Ingredient Of Raw Milkmentioning

confidence: 99%

“…This agreed with Frayer (1941) who showed that, prior to receipt at the processing plant, there is a significant loss in CO 2 from milk. Noll and Supplee (1941) showed that CO 2 levels are significantly reduced in several processing steps. Our limited analyses for CO 2 content of raw milk from a single local herd using modern methodology averaged 5.5 mM, with a range of 3.9 to 7.5 mM ( n = 10 animals) (Lee 1996).…”

Section: Carbon Dioxide As a Natural Ingredient Of Raw Milkmentioning

confidence: 99%

“…Other methods have been used to successfully degasify CO 2 ‐treated raw milk prior to pasteurization. In an early study (Noll and Supplee 1941), it was found that gas flushing, vacuum treatment, or the treatments in combination were effective in removing low levels of CO 2 . More recently, Thongoupakarn (2002) used a flowing stream of nitrogen gas immediately prior to HTST pasteurization to reduce CO 2 levels from 14 to 19 mM to 1 to 2 mM.…”

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confidence: 99%

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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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Section: Carbon Dioxide As a Natural Ingredient Of Raw Milksupporting

confidence: 69%

Section: Carbon Dioxide As a Natural Ingredient Of Raw Milkmentioning

confidence: 99%

Section: Carbon Dioxide As a Natural Ingredient Of Raw Milkmentioning

confidence: 99%

mentioning

confidence: 99%

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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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“…Milk in the udder would not be in equilibrium with atmospheric gases as noted by Akkerman et al [3] who reported that it would be only at 25% and 85% of its saturation in O 2 and N 2 respectively. The concentration of O 2, N 2 and CO 2 in anaerobically drawn milk was reported by Noll and Supplee [15] at 0°C and 1 atm: about 0.04, 0.4 and 2.6 mmol/kg respectively, with N 2 being estimated as residual gas. According to this data, anaerobically drawn milk contains high value of dissolved CO 2 compared to fresh or commercial milk in the supermarket (Figure 2).…”

Section: Atmospheric Gasesmentioning

confidence: 82%

Origine et devenir des gaz dissous dans le fromage

Acerbi¹,

Guillard²,

McSweeney³

et al. 2020

STA

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La dissolution des gaz atmosphériques (oxygène, dioxyde de carbone) dans les fromages sont responsables des modifications physiques et biochimiques (par exemple, évolution de texture ou de couleur) se produisant au cours de l'affinage. Parmi les origines possibles des gaz dissous dans le fromage, on répertorie les gaz produits par des microorganismes volontairement ajoutés au lait ou bien la contamination par des gaz atmosphériques ou encore la production par des microorganismes non désirés. En dépit de l'intérêt de ces gaz dissous dans la conduite de l'affinage des fromages, leurs effets en technologie fromagère sur la qualité du produit ont été peu étudiés. Cette revue répertorie les différentes origines des gaz dissous dans les fromages et leur devenir, en insistant sur les conséquences des transferts de gaz sur les réactions biochimiques et physico-chimiques et la qualité du produit final. Dans cette revue, nous nous efforçons de démontrer que ces transferts impactent significativement la conduite de l'affinage et la durée de vie de nombreuses variétés de fromages. Une meilleure compréhension des mécanismes de transfert (diffusivité, solubilité) dans les pâtes fromagères s'avèrent donc nécessaire pour contrôler la qualité industrielle finale du produit. ABSTRACT. Contact between atmospheric gases (oxygen, carbon dioxide) and food products like cheese lead to relevant biochemical and physical changes (for example, evolution of texture and colour). Among possible origin of gases in cheese, it could be gases intentionally produced by microorganisms, or voluntarily introduced during cheese preparation or on the contrary unwanted contamination from atmospheric gases, spoilage microflora, etc. In spite of their interest in cheese ripening, the effects of gases during cheese making and storage has been so far under investigated. This review discusses the possible origin and fate of gas in cheese, highlighting the consequences of gas transfer on cheese biochemical and physical properties and quality. We attempt to demonstrate that gas transfer relevantly affects the ripening and shelf life of many cheese varieties. A better understanding of gas transfer properties (diffusivity, solubility) in cheese products during ripening may allow to better control the industrial quality of the final product. MOTS-CLÉS. Fromage, gaz atmosphériques, diffusivité, solubilité, loi de Henry, loi de Fick.

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2012

Dense Phase Carbon Dioxide

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Factors Affecting the Gas Content of Milk

Cited by 23 publications

References 7 publications

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

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

Origine et devenir des gaz dissous dans le fromage

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