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Carbondioxide Application on Milk and Dairy Products – I: General Informations (Turkish with English Abstract)

Year 2008, Volume: 33 Issue: 4, 193 - 201, 01.08.2008

Abstract

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 (CO2) is a naturally occurring milk component and inhibitory toward select dairy spoilage microorganisms; however, the precise mechanism is not fully understood. CO2 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 CO2 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 CO2 .

References

  • Labuza TP. 1982. Shelf life dating of foods. Westport Ct.: Food and Nutrition Press.500 s.
  • Salvador A ve Fiszman SM. 2004. Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage. J. Dairy Sci. 87:4033–41.
  • Gebre-Egziabher A, Humbert ES ve Blankenagel G. 1980. Hydrolysis of milk proteins by microbial enzymes. J. Food Protect. 43:709–12.
  • Cousin MA. 1982. Presence and activity of psychrotrophic microorganisms in milk and dairy products: a review. J. Food Protect., 45:172–207.
  • Schroder MJA, Cousins CM ve McKinnon CH. 1982. Effect of psychrotrophic post-pasteurization contamination on the keeping quality at 11°C and 5°C of HTST-pasteurized milk in the U.K. J. Dairy Res. 49:619–30.
  • Boor KJ ve Murphy SC. 2002. Microbiology of market milks. In: Robinson, R.K, editor. Dairy microbiology handbook: the microbiology of milk and milk products. 3rd ed. New York: Wiley-Interscience. 13–36s, 91–122 s.
  • Chen JH ve Hotckiss JH. 1991a. Effect of dissolved carbon dioxide on the growth of psychrotrophic organisms in cottage cheese. J. Dairy Sci. 74:2941–5.
  • Chen JH ve Hotchkiss JH. 1991b. Long shelf-life cottage cheese through dissolved carbon dioxide and high-barrier packaging (abstr). J. Dairy. Sci. 74 (Suppl 1):125.
  • Ma Y ve Barbano DM. 2003a. Effect of temperature of CO2injection on the pH and freezing point of milk and creams. J. Dairy Sci. 86:1578–89.
  • Espie WE ve Madden RH. 1997. The carbonation of chilled bulk milk. Milchwissenschaft 52:249–53.
  • Muir DD. 1996a. The shelf–life of dairy products. 1. Factors influencing raw milk and fresh products. J. Soc. Dairy Technol., 49:24–32.
  • Muir DD. 1996b. The shelf-life of dairy products. 2. Raw milk and fresh products. J. Soc. Dairy Technol. 49: 44–8.
  • Muir DD. 1996c. The shelf-life of dairy products. 3. Factors influencing intermediate and long life dairy products. J. Soc. Dairy Technol. 49: 67–72.
  • Ternstrom A, Lindbergi AM ve Molin G. 1993. Classification of the spoilage flora of raw and pasteruized bovine-milk, with special reference to Pseudomonas and Bacillus. J. Appl. Bacteriol. 75:25–34.
  • Jay JM. 2000. Modern food microbiology 6th Ed. Gaithersburg, Md.: Aspen Publish., 679 s.
  • Chambers JV. 2002. The microbiology of raw milk. In: Robinson, RK., Editor. Dairy Microbiology Handbook: The microbiology of milk and milk products, 3rd ed. New York: Wiley Interscience. 39–90s.
  • Fromm HI ve Boor KJ. 2004. Characterization of pasteurized fluid milk shelf–life attributes. J. Food Sci. 69:M207-M214.
  • Sorhaug T ve Stepaniak L. 1997. Psychrotrophs and their enzymes in milk and dairy products: quality aspects. Trends Food Sci. Technol. 8:35–40.
  • Farber JM. 1991. Microbiological aspects of modified atmosphere packaging technology review. J. Food Protect. 54:58–70.
  • Hanlin JH, Evancho GM ve Slade PJ. 1995. Microbiological concerns associated with MAP and sous vide products. In: Faber JM, Dodds KL. editors. Principles of modified atmosphere and sous vide product packaging. Lancaster, Pa: Technomic Publishing. 69–104 s.
  • Devlieghere F, Debevere J ve Van Impe J. 1998. Concentration of carbon dioxide in the waterphase as a parameter to model the effect of modified atmosphere on microorganisms. Int. J. Food Microbiol., 43:105–13.
  • Devlieghere F ve Debevere J. 2000. Influence of carbon dioxide on the growth of spoilage bacteria. Food Sci. Technol. 33:531–7.
  • King AD ve Nagel CW. 1967. Growth inhibition of a Pseudomonas by carbon dioxide. J.Food Sci., 32:575–9.
  • King AD ve Nagel CW. 1975. Influence of carbon dioxide upon the metabolism of Pseudomonas aeruginosa. J. Food Sci. 40:362–6.
  • Molin G. 1983. The resistance to carbon dioxide of some food related bacteria. Euro. J. Appl. Microbiol. Biotechnol., 8:214–7.
  • Hendricks MT ve Hotchkiss JH. 1997. Effect of carbon dioxide on Pseudomonas fluorescens and Listeria monocytogenes growth in aerobic atmospheres. J. Food Protect. 60:1548–52.
  • Bennik MHL, Smid EJ, Rombouts FM ve Gorris LGM. 1995. Growth of psychrotrophic foodborne pathogens in a solid surface model system under the influence of carbon dioxide and oxygen. Food Microbiol., 12:509–19.
  • Butler JN. 1982. carbon dioxide equilibria and their applications. Reading, Mass: Addison- Wesley Publishing. 259s.
  • Daniels JA, Krishnamurthi R ve Rizvi SSH. 1985. A review of the effects of carbon dioxide on microbial growth and food quality. J. Food Protect., 48:532–7.
  • King JS ve Mabbitt LA. 1982. Preservation of raw milk by the addition of carbon dioxide. J.Dairy Res. 49:439–47.
  • Sears DF ve Eisenberg RM. 1961. A model representing a physiological role of carbon dioxide at the cell membrane. J. Gen Physiol. 44:869–75.
  • Dixon NM ve Kell DB. 1989. The inhibition by carbon dioxide of the growth and metabolism of microorganisms. J. Appl. Bacteriol. 67:109–36.
  • Hong S ve Pyun Y. 2001. Membrane damage and enzyme inactivation of Lactobacillus plantarum by high pressure CO2 treatment. Int. J. Microbiol. 63:19–28.
  • Stretton S, Marshall KC, Dawes IW ve Goodman AE. 1996. Characterization of carbon dioxideinducible genes of the marine bacterium Pseudomonas sp. S91. FEMS Microbiol Lett.
  • Stretton S ve Goodman AE. 1998. Carbon dioxide as a regulator of gene expression in microorganisms. Antonie van Leeuwenhoek 73:79–85.
  • Farber JM ve Dodds KL.1995. Principles of modified atmosphere and sous vide product packaging. Lancaster, Pa: Technomic Publishing. 464 s.
  • Brody AL, Bennik MHL, Smid EJ, Rombouts FM ve Gorris LGM. 1995. Growth of psychrotrophic foodborne pathogens in a solid surface model system under the influence of carbon dioxide and oxygen. Food Microbiol., 12:509–19. perspective on MAP products in North America and Western Europe.
  • Parry RT. 1993. Principles and applications of modified atmosphere packaging of foods. NewYork: Blackie Academic & Professional Publishers.305 s.
  • Kosikowski FV ve Brown DP. 1973. Influence of carbon dioxide and nitrogen on microbial population and shelf-life of cottage cheese and sour cream. J. Dairy Sci. 56:12–8.
  • Mannheim CH ve Soffer T. 1996. Shelf-life extension of cottage cheese by modified atmosphere packaging. Food Sci. Technol. 29:767–71.
  • Moir CJ, Eyles MJ ve Davey JA. 1993. Inhibition of Pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide. Food Microbiol. 10:345–51.
  • Barnett HJ, Nelson RW, Hunter PJ ve Groninger H. 1971. Studies on the use of carbon dioxide in refrigerated brine for preservation of whole fish. Fish Bull., 69:433–7.
  • Gorski D. 1996. Commitment to cottage cheese. Dairy Foods 97(4):20–3.
  • Lee EYC, Hotchkiss JH. 1997. Microbial changes in cottage cheese packaged in 2.27 kg flexible film pouches and stored at 4 and 7°C (abstr). J. Dairy Sci. 80 (Suppl 1):129. Lloyd MA, Zou J, Farnsworth
  • Dixon NM, Lovitt RW, Morris JG ve Kell DB. 1988. Growth energetics of Clostridium sporogenes NCIB 8053: modulation by CO2. J. Appl. Bacteriol. 65:119–33.
  • Glass KA, Kaufman KM, Smith AL, Johnson EA, Chen JH ve Hotchkiss JH. 1999. Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide. J. Food Protect. 62:872-6
  • Werner BG ve Hotchkiss JH. 2002. Effect of carbon dioxide on the growth of Bacillus cereus spores in milk during storage. J. Dairy Sci. 85:15–8
  • Chen HH, Hotchkiss JH. 1993. Growth of Listeria monocytogenes and Clostridium sporogenes in cottage cheese in modified atmosphere packaging. J. Dairy Sci. 76:972–7.
  • Fedio WM, Macleod A, Ozimek L. 1994. The effect of modified atmosphere packaging on the growth of microorganisms in cottage cheese. Milchwissenschaft 49:622–9.
  • Van Slyke LL ve Baker JC. 1919. Carbonic acid and carbonate in cow’s milk. NY Agric Exp. Sta. Bull 69:10–25.
  • Van Slyke LL ve Keeler RF. 1920. The carbon dioxide content as a basis for distinguishing heated from unheated milk. N.Y. Agric Exp. Sta. Bull 78:111–9.
  • Frayer JM. 1941. The dissolved gases in milk and dye reduction. Vermont Agric. Exp. Sta. Bull 461.
  • Moore JM, Smith AC ve Gosslee DG. 1961. Effect of carbon dioxide upon freezing point of vacuum treated milk. J. Milk Food Technol., 24:176–80.
  • Smith AC. 1964. The carbon dioxide content of milk during handling, processing and storage and its effect upon the freezing point. J. Milk Food Technol. 27:38–45.
  • Marshall CE. 1902. The aeration of milk. Mich Agric Exp. Sta. Special Bull 16:25–30.
  • Smith AC. 1964. The carbon dioxide content of milk during handling, processing and storage and its effect upon the freezing point. J. Milk Food Technol. 27:38–45.
  • Noll CI ve Supplee GC. 1941. Factors affecting the gas content of milk. J. Dairy Sci. 24:9938.
  • Daniels JA, Krishnamurthi R, Rizvi SSH. 1985. A review of the effects of carbon dioxide on microbial growth and food quality. J. Food Protect. 48:532–7.
  • Martin JD. 2002. Effects of carbon dioxide on common raw milk bacteria using predictive modeling measured by conductivity. [MS thesis]. Ithaca, NY.: Cornell Univ.145 s.
  • Loss CR. 2001. Effect of dissolved carbon dioxide on the thermal resistance of microorganisms in milk. [MSc thesis]. Ithaca, N.Y.: Cornell Univ. 92 s.
  • Jackson CJ. 1936. Technique for obtaining anaerobic milk with some observations on its carbon dioxide content. J. Dairy Res., 7:25–8.
  • Lee EC. 1996. Carbon dioxide gas analysis and application in the determination of the shelflife of modified atmosphere packaged dairy products. [MS thesis]. Ithaca, NY: Cornell Univ.77 s

Süt ve Ürünlerinde CO2 Uygulamaları – I: Genel Bilgiler

Year 2008, Volume: 33 Issue: 4, 193 - 201, 01.08.2008

Abstract

Dağıtım şeklindeki değişiklikler ve tüketicilerin daha kaliteli ürünlere olan ilgisi; steril olmayan sütçülük ürünlerinin raf ömrünün geliştirilmesi gerekliliğini ortaya koymuştur. Soğutulmuş ürünlerin raf ömrünün uzatılması; bozulmaya neden olan mikroorganizmaların gelişme oranının dolayısıyla da ürününün bozulmasının redüksiyonu sonucu meydana gelmektedir. Ürünlerin üretiminde hammaddeden kaynaklanan başlangıç bakteriyel yükün azaltılması, pastörizasyon sisteminin geliştirilmesi ve üretim işlemlerinden önceki kontaminasyonun önlenmesi gibi uygulamalar raf ömrünün uzatılmasında etkilidir. Antimikrobiyal katkıların kullanımı ise mevzuatlar ve toksisite riski gibi nedenlerle tercih edilmemektedir. Karbon dioksit doğal olarak meydana gelen bir süt bileşenidir ve kesin mekanizması henüz anlaşılamamasına rağmen, ürünlerde bazı bozulma oluşturan mikroorganizmalara karşı inhibitör etkilidir. Modifiye atmosferde paketleme ile birlikte CO2 ilavesi veya direkt enjeksiyonu tüm dünyada ticari anlamda uygulanan ve diğerlerine göre tercih edilen, uygun maliyetli bir raf ömrü uzatma metodudur. Bu çalışmada CO2 kullanılarak sütçülük ürünlerinin kalitesinin geliştirilmesi konusunda geçmişteki ve günümüzdeki araştırmalar detaylı olarak irdelenmiştir.

References

  • Labuza TP. 1982. Shelf life dating of foods. Westport Ct.: Food and Nutrition Press.500 s.
  • Salvador A ve Fiszman SM. 2004. Textural and sensory characteristics of whole and skimmed flavored set-type yogurt during long storage. J. Dairy Sci. 87:4033–41.
  • Gebre-Egziabher A, Humbert ES ve Blankenagel G. 1980. Hydrolysis of milk proteins by microbial enzymes. J. Food Protect. 43:709–12.
  • Cousin MA. 1982. Presence and activity of psychrotrophic microorganisms in milk and dairy products: a review. J. Food Protect., 45:172–207.
  • Schroder MJA, Cousins CM ve McKinnon CH. 1982. Effect of psychrotrophic post-pasteurization contamination on the keeping quality at 11°C and 5°C of HTST-pasteurized milk in the U.K. J. Dairy Res. 49:619–30.
  • Boor KJ ve Murphy SC. 2002. Microbiology of market milks. In: Robinson, R.K, editor. Dairy microbiology handbook: the microbiology of milk and milk products. 3rd ed. New York: Wiley-Interscience. 13–36s, 91–122 s.
  • Chen JH ve Hotckiss JH. 1991a. Effect of dissolved carbon dioxide on the growth of psychrotrophic organisms in cottage cheese. J. Dairy Sci. 74:2941–5.
  • Chen JH ve Hotchkiss JH. 1991b. Long shelf-life cottage cheese through dissolved carbon dioxide and high-barrier packaging (abstr). J. Dairy. Sci. 74 (Suppl 1):125.
  • Ma Y ve Barbano DM. 2003a. Effect of temperature of CO2injection on the pH and freezing point of milk and creams. J. Dairy Sci. 86:1578–89.
  • Espie WE ve Madden RH. 1997. The carbonation of chilled bulk milk. Milchwissenschaft 52:249–53.
  • Muir DD. 1996a. The shelf–life of dairy products. 1. Factors influencing raw milk and fresh products. J. Soc. Dairy Technol., 49:24–32.
  • Muir DD. 1996b. The shelf-life of dairy products. 2. Raw milk and fresh products. J. Soc. Dairy Technol. 49: 44–8.
  • Muir DD. 1996c. The shelf-life of dairy products. 3. Factors influencing intermediate and long life dairy products. J. Soc. Dairy Technol. 49: 67–72.
  • Ternstrom A, Lindbergi AM ve Molin G. 1993. Classification of the spoilage flora of raw and pasteruized bovine-milk, with special reference to Pseudomonas and Bacillus. J. Appl. Bacteriol. 75:25–34.
  • Jay JM. 2000. Modern food microbiology 6th Ed. Gaithersburg, Md.: Aspen Publish., 679 s.
  • Chambers JV. 2002. The microbiology of raw milk. In: Robinson, RK., Editor. Dairy Microbiology Handbook: The microbiology of milk and milk products, 3rd ed. New York: Wiley Interscience. 39–90s.
  • Fromm HI ve Boor KJ. 2004. Characterization of pasteurized fluid milk shelf–life attributes. J. Food Sci. 69:M207-M214.
  • Sorhaug T ve Stepaniak L. 1997. Psychrotrophs and their enzymes in milk and dairy products: quality aspects. Trends Food Sci. Technol. 8:35–40.
  • Farber JM. 1991. Microbiological aspects of modified atmosphere packaging technology review. J. Food Protect. 54:58–70.
  • Hanlin JH, Evancho GM ve Slade PJ. 1995. Microbiological concerns associated with MAP and sous vide products. In: Faber JM, Dodds KL. editors. Principles of modified atmosphere and sous vide product packaging. Lancaster, Pa: Technomic Publishing. 69–104 s.
  • Devlieghere F, Debevere J ve Van Impe J. 1998. Concentration of carbon dioxide in the waterphase as a parameter to model the effect of modified atmosphere on microorganisms. Int. J. Food Microbiol., 43:105–13.
  • Devlieghere F ve Debevere J. 2000. Influence of carbon dioxide on the growth of spoilage bacteria. Food Sci. Technol. 33:531–7.
  • King AD ve Nagel CW. 1967. Growth inhibition of a Pseudomonas by carbon dioxide. J.Food Sci., 32:575–9.
  • King AD ve Nagel CW. 1975. Influence of carbon dioxide upon the metabolism of Pseudomonas aeruginosa. J. Food Sci. 40:362–6.
  • Molin G. 1983. The resistance to carbon dioxide of some food related bacteria. Euro. J. Appl. Microbiol. Biotechnol., 8:214–7.
  • Hendricks MT ve Hotchkiss JH. 1997. Effect of carbon dioxide on Pseudomonas fluorescens and Listeria monocytogenes growth in aerobic atmospheres. J. Food Protect. 60:1548–52.
  • Bennik MHL, Smid EJ, Rombouts FM ve Gorris LGM. 1995. Growth of psychrotrophic foodborne pathogens in a solid surface model system under the influence of carbon dioxide and oxygen. Food Microbiol., 12:509–19.
  • Butler JN. 1982. carbon dioxide equilibria and their applications. Reading, Mass: Addison- Wesley Publishing. 259s.
  • Daniels JA, Krishnamurthi R ve Rizvi SSH. 1985. A review of the effects of carbon dioxide on microbial growth and food quality. J. Food Protect., 48:532–7.
  • King JS ve Mabbitt LA. 1982. Preservation of raw milk by the addition of carbon dioxide. J.Dairy Res. 49:439–47.
  • Sears DF ve Eisenberg RM. 1961. A model representing a physiological role of carbon dioxide at the cell membrane. J. Gen Physiol. 44:869–75.
  • Dixon NM ve Kell DB. 1989. The inhibition by carbon dioxide of the growth and metabolism of microorganisms. J. Appl. Bacteriol. 67:109–36.
  • Hong S ve Pyun Y. 2001. Membrane damage and enzyme inactivation of Lactobacillus plantarum by high pressure CO2 treatment. Int. J. Microbiol. 63:19–28.
  • Stretton S, Marshall KC, Dawes IW ve Goodman AE. 1996. Characterization of carbon dioxideinducible genes of the marine bacterium Pseudomonas sp. S91. FEMS Microbiol Lett.
  • Stretton S ve Goodman AE. 1998. Carbon dioxide as a regulator of gene expression in microorganisms. Antonie van Leeuwenhoek 73:79–85.
  • Farber JM ve Dodds KL.1995. Principles of modified atmosphere and sous vide product packaging. Lancaster, Pa: Technomic Publishing. 464 s.
  • Brody AL, Bennik MHL, Smid EJ, Rombouts FM ve Gorris LGM. 1995. Growth of psychrotrophic foodborne pathogens in a solid surface model system under the influence of carbon dioxide and oxygen. Food Microbiol., 12:509–19. perspective on MAP products in North America and Western Europe.
  • Parry RT. 1993. Principles and applications of modified atmosphere packaging of foods. NewYork: Blackie Academic & Professional Publishers.305 s.
  • Kosikowski FV ve Brown DP. 1973. Influence of carbon dioxide and nitrogen on microbial population and shelf-life of cottage cheese and sour cream. J. Dairy Sci. 56:12–8.
  • Mannheim CH ve Soffer T. 1996. Shelf-life extension of cottage cheese by modified atmosphere packaging. Food Sci. Technol. 29:767–71.
  • Moir CJ, Eyles MJ ve Davey JA. 1993. Inhibition of Pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide. Food Microbiol. 10:345–51.
  • Barnett HJ, Nelson RW, Hunter PJ ve Groninger H. 1971. Studies on the use of carbon dioxide in refrigerated brine for preservation of whole fish. Fish Bull., 69:433–7.
  • Gorski D. 1996. Commitment to cottage cheese. Dairy Foods 97(4):20–3.
  • Lee EYC, Hotchkiss JH. 1997. Microbial changes in cottage cheese packaged in 2.27 kg flexible film pouches and stored at 4 and 7°C (abstr). J. Dairy Sci. 80 (Suppl 1):129. Lloyd MA, Zou J, Farnsworth
  • Dixon NM, Lovitt RW, Morris JG ve Kell DB. 1988. Growth energetics of Clostridium sporogenes NCIB 8053: modulation by CO2. J. Appl. Bacteriol. 65:119–33.
  • Glass KA, Kaufman KM, Smith AL, Johnson EA, Chen JH ve Hotchkiss JH. 1999. Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide. J. Food Protect. 62:872-6
  • Werner BG ve Hotchkiss JH. 2002. Effect of carbon dioxide on the growth of Bacillus cereus spores in milk during storage. J. Dairy Sci. 85:15–8
  • Chen HH, Hotchkiss JH. 1993. Growth of Listeria monocytogenes and Clostridium sporogenes in cottage cheese in modified atmosphere packaging. J. Dairy Sci. 76:972–7.
  • Fedio WM, Macleod A, Ozimek L. 1994. The effect of modified atmosphere packaging on the growth of microorganisms in cottage cheese. Milchwissenschaft 49:622–9.
  • Van Slyke LL ve Baker JC. 1919. Carbonic acid and carbonate in cow’s milk. NY Agric Exp. Sta. Bull 69:10–25.
  • Van Slyke LL ve Keeler RF. 1920. The carbon dioxide content as a basis for distinguishing heated from unheated milk. N.Y. Agric Exp. Sta. Bull 78:111–9.
  • Frayer JM. 1941. The dissolved gases in milk and dye reduction. Vermont Agric. Exp. Sta. Bull 461.
  • Moore JM, Smith AC ve Gosslee DG. 1961. Effect of carbon dioxide upon freezing point of vacuum treated milk. J. Milk Food Technol., 24:176–80.
  • Smith AC. 1964. The carbon dioxide content of milk during handling, processing and storage and its effect upon the freezing point. J. Milk Food Technol. 27:38–45.
  • Marshall CE. 1902. The aeration of milk. Mich Agric Exp. Sta. Special Bull 16:25–30.
  • Smith AC. 1964. The carbon dioxide content of milk during handling, processing and storage and its effect upon the freezing point. J. Milk Food Technol. 27:38–45.
  • Noll CI ve Supplee GC. 1941. Factors affecting the gas content of milk. J. Dairy Sci. 24:9938.
  • Daniels JA, Krishnamurthi R, Rizvi SSH. 1985. A review of the effects of carbon dioxide on microbial growth and food quality. J. Food Protect. 48:532–7.
  • Martin JD. 2002. Effects of carbon dioxide on common raw milk bacteria using predictive modeling measured by conductivity. [MS thesis]. Ithaca, NY.: Cornell Univ.145 s.
  • Loss CR. 2001. Effect of dissolved carbon dioxide on the thermal resistance of microorganisms in milk. [MSc thesis]. Ithaca, N.Y.: Cornell Univ. 92 s.
  • Jackson CJ. 1936. Technique for obtaining anaerobic milk with some observations on its carbon dioxide content. J. Dairy Res., 7:25–8.
  • Lee EC. 1996. Carbon dioxide gas analysis and application in the determination of the shelflife of modified atmosphere packaged dairy products. [MS thesis]. Ithaca, NY: Cornell Univ.77 s
There are 62 citations in total.

Details

Primary Language Turkish
Journal Section Articles
Authors

Enes Dertli This is me

Nihat Akın This is me

Publication Date August 1, 2008
Published in Issue Year 2008 Volume: 33 Issue: 4

Cite

APA Dertli, E. ., & Akın, N. . (2008). Süt ve Ürünlerinde CO2 Uygulamaları – I: Genel Bilgiler. Gıda, 33(4), 193-201.
AMA Dertli E, Akın N. Süt ve Ürünlerinde CO2 Uygulamaları – I: Genel Bilgiler. The Journal of Food. August 2008;33(4):193-201.
Chicago Dertli, Enes, and Nihat Akın. “Süt Ve Ürünlerinde CO2 Uygulamaları – I: Genel Bilgiler”. Gıda 33, no. 4 (August 2008): 193-201.
EndNote Dertli E, Akın N (August 1, 2008) Süt ve Ürünlerinde CO2 Uygulamaları – I: Genel Bilgiler. Gıda 33 4 193–201.
IEEE E. . Dertli and N. . Akın, “Süt ve Ürünlerinde CO2 Uygulamaları – I: Genel Bilgiler”, The Journal of Food, vol. 33, no. 4, pp. 193–201, 2008.
ISNAD Dertli, Enes - Akın, Nihat. “Süt Ve Ürünlerinde CO2 Uygulamaları – I: Genel Bilgiler”. Gıda 33/4 (August 2008), 193-201.
JAMA Dertli E, Akın N. Süt ve Ürünlerinde CO2 Uygulamaları – I: Genel Bilgiler. The Journal of Food. 2008;33:193–201.
MLA Dertli, Enes and Nihat Akın. “Süt Ve Ürünlerinde CO2 Uygulamaları – I: Genel Bilgiler”. Gıda, vol. 33, no. 4, 2008, pp. 193-01.
Vancouver Dertli E, Akın N. Süt ve Ürünlerinde CO2 Uygulamaları – I: Genel Bilgiler. The Journal of Food. 2008;33(4):193-201.

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