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Influence of Carbon Dioxide Addition to Raw Milk on Microbial

AutorRuas-Madiedo, Patricia ; Bascarán, Victoria; Braña, Alfredo; Bada Gancedo, Juan Carlos ; González de los Reyes-Gavilán, Clara
Palabras claveMilk
Carbon dioxide
Cold storage
Fat-soluble vitamin
Fecha de publicación13-mar-1998
EditorAmerican Chemical Society
CitaciónJournal of Agricultural and Food Chemistry 46(4): 1552-1555 (1998)
ResumenThe effect of the application of CO2 to extend the cold storage of raw and pasteurized milk on the content of fat-soluble vitamins of milk was investigated. CO2-treated milk (pH 6.2) was compared with a control (unacidified) milk. CO2-treated and control raw milk samples were stored at 4 °C for 4 days. CO2-treated milk was then vacuum degasified, and both control and treated samples were pasteurized and stored at 4 °C for 7 days. CO2 addition inhibited the growth of microorganisms in raw milk without affecting the stability of vitamin A (retinol and â-carotene) and vitamin E (R-tocopherol). Acidity and pH data indicated that subsequent vacuum degasification and pasteurization on a pilot scale partially removed CO2, making milk acceptable for liquid consumption. However, the residual CO2 present extended the cold-storage period of pasteurized milk by inhibiting bacterial survivors without detrimental effects on retinol, â-carotene, and R-tocopherol. Slightly higher (not statistically significant, p > 0.05) concentrations of retinol, â-carotene, and R-tocopherol were detected during cold storage in raw and pasteurized CO2-treated milk with respect to the control milk, which could be related to a certain protective effect of the C
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