Carbondioxide Application on Milk and Dairy Products III: Various Dairy Products (Turkish with English Abstract)

Abstract

Extension of the shelf life of refrigerated products requires, at a minimum, reductions in the growth rate of spoilage microorganisms and subsequent deterioration of the product. Reduction of initial bacterial loads coming from the raw material, improvement of pasteurization regimes, and reduction of pre-process contamination have all been employed with measured success for increasing the shelf life. The use of antimicrobial additives has been discouraged primarily due to labeling requirements and perceived toxicity risks. Carbon dioxide (CO2) is a naturally occurring milk component and inhibitory toward dairy spoilage microorganisms; however, the precise mechanism is not fully understood. CO2 addition through modified atmosphere packaging or direct injection is used world wide commercially as a cost-effective and favored process for the extension of shelf life of dairy products. New CO2 technologies are being developed for the improvement of the shelf life, quality, and yield of a diverse range of dairy products, including cheeses, cottage cheese, yogurt, butter and fermented dairy beverages. In this study, a comprehensive review of past and present researches related to quality improvement of such dairy products using CO2 is presented.

Keywords

• Carbon dioxide, cheeses, yogurt, ice cream, milk powder, shelf life  

Süt ve Ürünlerinde CO2 Uygulamaları III: Çeşitli Süt Ürünleri

Abstract

 Sogutulmus ürünlerin raf ömrünün uzatılması bozulmaya neden olan mikroorganizmaların gelisme oranının dolayısıyla da ürününün bozulmasının redüksiyonu sonucu meydana gelmektedir. Ürünlerin üretiminde hammaddeden kaynaklanan baslangıç bakteriyel yükün azaltılması, pastörizasyon sisteminin gelistirilmesi ve üretim islemlerinden önceki kontaminasyonun önlenmesi gibi uygulamalar raf ömrünün uzatılmasında etkilidir. Modifiye atmosferde paketleme ile birlikte CO2 ilavesi veya direkt enjeksiyonu tüm dünyada ticari anlamda uygulanan ve digerlerine göre tercih edilen, uygun maliyetli bir raf ömrü uzatma metodudur. Uygulamada kullanılan yeni CO2 teknolojileri fermente süt içecekleri, yogurt, Cottage peyniri, çesitli peynirler ve tereyagı gibi ürünlerinde farklılıgın artırılması, raf ömrünün ve kalitenin yükseltilmesi amacıyla sürekli gelistirilmektedir. Bu çalısmada CO2 kullanılarak ürünlerin kalitesinin gelistirilmesi konusunda geçmisteki ve günümüzdeki arastırmalar detaylı olarak irdelenmistir.

Keywords

• Karbon dioksit, peynir, yogurt, dondurma, süt tozu, raf ömrüKarbon dioksit, peynir, yogurt, dondurma, süt tozu, raf ömrü

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