Preservation of raw milk by the addition of carbon dioxide

King, J.S.; Mabbitt, L. A.

doi:10.1017/s0022029900022573

Cited by 84 publications

(82 citation statements)

References 13 publications

(9 reference statements)

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“…King and Mabbitt (1982) demonstrated improved keeping quality of raw milk by the addition of CO 2 . Loss and Hotchkiss (2002) found lowered survivor rates of both P. fluorescens and the spores of B. cereus during heating of milk containing up to 36 mM CO 2 .…”

Section: Prevention Of Spoilage In Milkmentioning

confidence: 99%

Microbiological Spoilage of Dairy Products

Ledenbach

Marshall

2009

Compendium of the Microbiological Spoilage of Foods and Beverages

139

114

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Section: Prevention Of Spoilage In Milkmentioning

confidence: 99%

Microbiological Spoilage of Dairy Products

Ledenbach

Marshall

2009

Compendium of the Microbiological Spoilage of Foods and Beverages

139

114

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“…Headspaces of glass jars were sampled via a rubber septum which was glued to the metal lids. Dissolved CO 2 was determined by a method described for milk by King and Mabbit (13). Five grams of cottage cheese were put into 60 mL vials equipped with magnetic stirrers and diluted with 4 mL double distilled water.…”

Section: Analysis Of Carbon Dioxidementioning

confidence: 99%

Shelf-life Extension of Cottage Cheese by Modified Atmosphere Packaging

Mannheim

Soffer

1996

LWT - Food Science and Technology

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“…As alternative explanations for the antimicrobial effects of CO 2 , it will be worthwhile to consider the decrease of intracellular pH which is induced by ready penetration of CO 2 into the cells and by its dissociation within the cells, as well as the anesthesia effect due to the accumulation of CO 2 in the cytoplasmic membrane. These inactivation mechanisms could be attributed to the specific effects of CO 2 compared to the effects of other organic acids used as an acidulants (2,9,19,21). They may also affect microbial inactivation during high-pressure carbonation.…”

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confidence: 99%

Accelerated Death Kinetics ofAspergillus nigerSpores under High-Pressure Carbonation

Shimoda

Kago

Kojima

et al. 2002

Appl Environ Microbiol

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The death kinetics of Aspergillus niger spores under high-pressure carbonation were investigated with respect to the concentration of dissolved CO 2 (dCO 2 ) and treatment temperature. All of the inactivation followed first-order death kinetics. The D value (decimal reduction time, or the time required for a 1-log-cycle reduction in the microbial population) in the saline carbonated at 10 MPa was 0.16 min at 52°C. The log D values were linearly related to the treatment temperature and the concentration of dCO 2 , but a significant interaction was observed between them.Heat treatment in food processing is a broadly effective method for inactivating human pathogens and spoilage microorganisms. However, the high temperature involved can cause undesirable changes in nutritional and sensory properties.The toxicity of CO 2 has been demonstrated for a wide range of microorganisms (5,6,12,17). Carbon dioxide, while exerting antimicrobial activity, causes little harm in foods, additives, etc.; therefore, it is a suitable agent for controlling food spoilage microorganisms (22,23,29). In recent years, the influence of high-pressure CO 2 on the vegetative cells of various species has been demonstrated (1,3,4,7,8,9,10,11,13,14,18,20,28).We succeeded in dissolving CO 2 in an aqueous medium to a nearly saturated level by supplying high-pressure CO 2 in microbubbles (high-pressure carbonation). As a consequence, the treatment time and temperature required for microbial inactivation could be substantially reduced (15,16,26). Recently, it was shown that the antimicrobial effect was not related to the pressure of CO 2 but to the concentration of dissolved CO 2 (dCO 2 ) (27). The experiments were carried out with saturated dCO 2 concentrations under various combinations of pressure and temperature conditions.Most spoilages of fruit juice are caused by yeast and mold, because the germination of bacterial spores is inhibited at the pH of fruit juice (30). Shimoda et al. (27) have reported that the inactivation temperature of Saccharomyces cerevisiae was reduced by about 30°C under high-pressure carbonation. As mold spores have only a moderate thermal resistance, the heat treatment in fruit juice production is intended primarily to inactivate mold spores. The effects of pressurized CO 2 on the inactivation of mold spores, however, have not been investigated. A mesophilic mold, Aspergillus niger, was used as a test strain because it is a common contaminant of foods and other products (24).The purpose of the present paper was to investigate separately the effects of dCO 2 concentration, treatment pressure, and temperature on the death kinetics of Aspergillus niger spores. Fungal strain. Spores of Aspergillus niger (ATCC 16888) were obtained from the Japan Collection of Microorganisms (Wako, Saitama, Japan).Preparation of the spore suspension of A. niger. The strain was cultured on potato dextrose agar plates (Eiken Chemical Co., Ltd., Tokyo, Japan) at 25°C over 10 days. Spores were collected by washing the surface of the culture. Final...

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Preservation of raw milk by the addition of carbon dioxide

Cited by 84 publications

References 13 publications

Microbiological Spoilage of Dairy Products

Microbiological Spoilage of Dairy Products

Shelf-life Extension of Cottage Cheese by Modified Atmosphere Packaging

Accelerated Death Kinetics ofAspergillus nigerSpores under High-Pressure Carbonation

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