The use of dissolved carbon dioxide to extend the shelf-life of dairy products

Loss, Christopher R.; Hotchkiss, Joseph H.; Šmit, Goran

doi:10.1533/9781855737075.2.391

Cited by 12 publications

(13 citation statements)

References 70 publications

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“…Loss (2001) showed that increasing concentrations of dissolved CO 2 in raw milk between 1 and 36 mM linearily decreased the decimal reduction time at 50 • C (D 50 values) for P. fluorescens, and CO 2 concentrations of 44 to 58 mM significantly reduced the z value for SPC (63 to 93 • C). A more comprehensive review of the bactericidal effects of dissolved CO 2 during pasteurization has been prepared by Loss and Hotchkiss (2003).…”

Section: Raw (Unpasteurized) Milkmentioning

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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Section: Raw (Unpasteurized) Milkmentioning

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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“…Carbon dioxide has emerged as an attractive preservative of raw milk as it is inhibitory against the growth of psychrotrophic bacteria including P. fluorescens (Hotchkiss et al, 2006;Loss and Hotchkiss, 2003;Martin et al, 2003), it is generally regarded as safe (GRAS), its treatment method is non-thermal, simple and economical, and it does not have adverse effects on the nutritional content of milk (Loss and Hotchkiss, 2003;Ruas-Madiedo et al, 1996;Sierra et al, 1996). The effectiveness of CO 2 in extending the storage life of raw milk and cottage cheese has been well established (Amigo et al, 1995;Hotchkiss, 1991, 1993;Espie and Madden, 1997;King and Mabbitt, 1982;Kosikowski and Brown, 1973;Maniar et al, 1994;Moir et al, 1993;Roberts and Torrey, 1988;Ruas-Madiedo et al, 1996;Ruas-Madiedo et al, 1998b).…”

Section: Introductionmentioning

confidence: 99%

“…The effectiveness of CO 2 in extending the storage life of raw milk and cottage cheese has been well established (Amigo et al, 1995;Hotchkiss, 1991, 1993;Espie and Madden, 1997;King and Mabbitt, 1982;Kosikowski and Brown, 1973;Maniar et al, 1994;Moir et al, 1993;Roberts and Torrey, 1988;Ruas-Madiedo et al, 1996;Ruas-Madiedo et al, 1998b). CO 2 treatment is already routinely used in commercial cottage cheese production in the US (Loss and Hotchkiss, 2003), and an unpublished scaled-up field trial of CO 2 treatment of raw milk showed a 4 day increase in storage life of the treated sample (Hotchkiss et al, 2006). However, CO 2 remains to be adopted by the industry for raw milk processing.…”

Section: Introductionmentioning

confidence: 99%

Culture-independent bacterial community profiling of carbon dioxide treated raw milk

Turner

Weeks

et al. 2016

International Journal of Food Microbiology

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Due to technical simplicity and strong inhibition against the growth of psychrotrophic bacteria in milk, CO2 treatment has emerged as an attractive processing aid to increase the storage time of raw milk before downstream processing. However, it is yet to be adopted by the industry. In order to further explore the suitability of CO2 treatment for raw milk processing, the bacterial populations of carbonated raw milk collected locally from five different sources in Australia were analysed with next-generation sequencing. Growth inhibition by CO2 was confirmed, with spoilage delayed by at least 7days compared with non-carbonated controls. All non-carbonated controls were spoiled by Gammaproteobacteria, namely Pseudomonas fluorescens group bacteria, Serratia and Erwinia. Two out of the five carbonated samples shared the same spoilage bacteria as their corresponding controls. The rest of the three carbonated samples were spoiled by the lactic acid bacterium (LAB) Leuconostoc. This is consistent with higher tolerance of LAB towards CO2 and selection of LAB in meat products stored in CO2-enriched modified atmosphere packaging. No harmful bacteria were found to be selected by CO2. LAB are generally regarded as safe (GRAS), thus the selection for Leuconostoc by CO2 in some of the samples poses no safety concern. In addition, we have confirmed previous findings that 454 pyrosequencing and Illumina sequencing of 16S rRNA gene amplicons from the same sample yield highly similar results. This supports comparison of results obtained with the two different sequencing platforms, which may be necessary considering the imminent discontinuation of 454 pyrosequencing.

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“…Several non-thermal methods of processing milk and milk products have been investigated in recent years. The methods include membrane microflltration (Rosenberg, 1995;Saboya & Maubois, 2000;Brans et a!., 2004), high-pressure treatment (Messens et al, 2003), pulsed electric field processing (Bendicho et a!., 2002;Sampedro et a!., 2005), ultraviolet treatment (Reinemann et al, 2006;Altic et al, 2007;Matak et al, 2007), ultrasound processing (Villamiel & De Jong, 2000;Piyasena et a!., 2003;Knorr et al, 2004), and the addition of carbon dioxide (Loss & Hotchkiss, 2003;Hotchkiss et al, 2006;Garcia-Gonzalez et a!., 2007). Although the new technologies are promising, implementing them on a large scale in the dairy sector is a problem because of their high costs.…”

Section: Njas 56-4 2009mentioning

confidence: 99%

Scenarios for a future dairy chain in the Netherlands

Demeter

Meuwissen

Arendonk

2009

NJAS: Wageningen Journal of Life Sciences

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The objectIve of thIs study was to assess quahtatlvely, through a partICIpatory approach, the potential for mcreasmg the value added m the Dutch daIry productIOn cham. A workshop mvolvmg stakeholders and experts m the Dutch daIry sector developed three scenanos, envIsIOned accordmg to the strategIC mterests ofthe daIry cham m the Netherlands. These scenanos address major trends mcludmg changmg consumer preferences, mcreasmg pressure for more cost-efficIent productIOn, and nsmg envIronmental concerns. The scenanos mdICate dIfferent drrectlOns m whICh the daIry cham m the Netherlands mIght develop m the next 5 to 20 years. The first scenano enVISIOns the prevalence ofproducmg dIfferentiated raw mIlk wIth enhanced health or Improved manufactunng propertIes. The second scenano enVISIOns a daIry cham that IS reduced to producmg fresher and more mdlvldually customIzed daIry products wIth Improved shelfhfe. The thIrd scenano enVISIOns ecologIcally sus tamable daIry farmmg wIth Improved ammal welfare. These scenanos show that when Improvmg the daIry sector It IS Important to consIder the entire cham, and hence concerted and co-ordmated actIOns by the vanous stakeholders are necessary.Further studIes quantlfymg the consequences of dIfferent scenano settmgs are necessary.

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The use of dissolved carbon dioxide to extend the shelf-life of dairy products

Cited by 12 publications

References 70 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

Culture-independent bacterial community profiling of carbon dioxide treated raw milk

Scenarios for a future dairy chain in the Netherlands

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