Carbondioxide Application on Milk and Dairy Products- II: Raw and Pasteurized Milk (Turkish with English Abstract)

Öz

Reducing initial bacterial loads, increasing pasteurization regimes, and reducing post processing 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

Anahtar Kelimeler

• Carbon dioxide, pasteurized milk, raw milk, shelf life  

Süt ve Ürünlerinde CO2 Uygulamaları – II: Çiğ ve Pastörize Süt

Öz

Ürünlerin üretiminde hammaddeden kaynaklanan başlangıç bakteriyel yükün azaltılması, pastörizasyon sisteminin geliştirilmesi ve üretim işlemlerinden önceki kontaminasyonun önlenmesi gibi uygulamalar raf ömrünün uzatılmasında etkilidir. Karbon dioksit doğal olarak meydana gelen bir süt bileşenidir ve kesin mekanizması henüz anlaşılamamasına rağmen, ürünlerde bazı bozulma oluşturan mikroorganizmalara karşı inhibitör etkilidir. Uygulamada kullanılan yeni CO2 teknolojileri çiğ ve pastörize sütü içeren sütçülük ürünlerinde farklılığın artırılması, raf ömrünün ve kalitenin yükseltilmesi amacıyla sürekli geliştirilmektedir. Bu çalışmada CO2 kullanılarak çiğ ve pastörize sütün kalitesinin geliştirilmesi konusunda geçmişteki ve günümüzdeki araştırmalar detaylı olarak irdelenmiştir.

Anahtar Kelimeler

• Karbondioksit, pastörize süt, çiğ süt, raf ömrü

Kaynakça

1. Prucha MJ, Brannon JM. ve Ambrose AS. 1922. Does carbon dioxide in carbonated milk and milk products destroy bac- teria. Univ. Ill Agric. Coll. Exp. Sta. Circr. 256:1–8.
2. Donald JR, Jones CL ve Maclean ARM. 1924. The effect of carbonation on bacteria in beverages. J. Am. Pub. Health, 14:122–4.
3. Valley G, Rettger LF. 1927. The influence of carbon dioxide on bacteria. J. Bacteriol. 14: 101–8.
4. Skudra LA. 1983. Effect of carbon dioxide on the microflora of milk. Dairy Sci. Abstr. 45 : 268.
5. King JS ve Mabbitt LA. 1982. Preservation of raw milk by the addition of carbon dioxide. J. Dairy Res. 49 : 439–47.
6. Mabbitt LA. 1982. Preservation of refrigerated milk. Kieler Milchwirtschaftliche Forschungsberichte 34 : 28–31.
7. Law BA ve Mabbitt LA. 1983. New methods for controlling the spoilage of milk and milk products. In: Roberts TA, Skin- ner FA editors. Food Microbiology: advances and prospects. London: Academic Press. 50–131 s.
8. Roberts RF, Torrey GS. 1988. Inhibition of psychrotrophic bacterial growth in refrigerated milk by addition of carbon di- oxide. J. Dairy Sci. 71 : 52–60.

9. Amigo L, Olano A ve Calvo MM. 1995. Preservation of raw milk with carbon dioxide. Z LebensmUnters. Forsch., 200 : 293–6.
10. Espie WE ve Madden RH. 1997. The carbonation of chilled bulk milk. Milchwissenschaft 52 : 249–53.
11. Martin JD, Werner BG ve Hotchkiss JH. 2003. Effects of carbon dioxide on bacterial growth parameters in milk as me- asured by conductivity. J. Dairy Sci. 86 : 1932–40.
12. Rajagopal M, Werner BG ve Hotchkiss JH. 2005. Low pressure COstorage of raw milk: microbiological effects. J. Da- iry Sci. 88 : 3130–8.
13. U.S. Department of Health and Human Services. 1999. Grade “A” Pasteurized Milk Ordinance. Vol. Publication No. 229. 1999 Revision. Washington, DC. U.S. Department of Health and Human Services, Public Health Service, Food and Drug Administration. 292 s.
14. Hotchkiss JH, Werner BG ve Lee EYC. 2006. Addition of carbon dioxide to dairy products to improve quality : A Com- prehensive Review. Institute of Food Technologist, Vol. 5, 158-168s.
15. Rowe MT. 1988, Effect of carbon dioxide on growth and extracellular enzyme production by Pseudomonas fluorescens, Int. J. Food Microbiol., 6, 51–56.s
16. Habulin M ve Knez Z. 2001, Activity and stability of lipases from different sources in supercritical carbon dioxide and near-critical propane, J. Chem. Technol. Biotechnol., 76, 1260–1266.
17. Calvo M.M ve Derafael D. 1995. Deposition formation in a heat exchanger during pasteurization of CO2acidified milk. J. Dairy Res., 62 : 641–4.
18. Beaulieu M, Pouliot Y ve Pouliot M. 1999. Thermal aggregation of whey proteins in model solutions as affected by ca- sein/whey protein ratios. J. Food Sci., 64: 776–80.
19. Ma Y ve Barbano DM. 2003c. Milk pH as a function of CO2concentration, temperature, and pressure in a heat exchan- ger. J. Dairy Sci. 86 : 3822–3830.
20. Ma Y, Barbano DM, Hotchkiss JH, Murphy S ve Lynch JM. 2001. Impact of CO2addition to milk on selected analytical testing methods. J. Dairy Sci. 84 : 1959–68.
21. Loss CR. 2001. Effect of dissolved carbon dioxide on the thermal resistance of microorganisms in milk. [MS thesis]. It- haca, N.Y.: Cornell Univ. p 92.
22. Loss CR ve Hotchkiss JH. 2003. The use of dissolved carbon dioxide to extend the shelf–life of dairy products. In: Smit G, Ed. Dairy processing: improving quality. Boca Raton, Fla.: CRC Press. 391–416 s.
23. Ruas-Madiedo P, de los Reyes-Gavilan CG, Olano A, Villamiel M. 2000. Influence of refrigeration and carbon dioxide addition to raw milk on microbial levels, free monosaccharides and myo-inositol content of raw and pasteurized milk. Eur. Food Res. Technol. 212: 44–7.
24. Ruas-Madiedo P, Bascaran V, Brana AF, Bada-Gancedo JC, ve de los Reyes-Gavilan CG. 1998a. Influence of carbon dioxide addition to raw milk on microbial levels and some fat-soluble vitamin contents of raw and pasteurized milk. J. Agric. Food Chem. 46 : 1552–5.
25. Ruas-Madiedo P, Bascaran V, Brana AF, Bada-Gancedo JC ve de los Reyes-Gavilan CG. 1998b. Influence of carbon dioxide addition to raw milk on microbial levels and some fatsoluble vitamin contents of raw and pasteurized milk. J. Ag- ric Food Chem. 46: 2894–4.
26. Thongoupakarn K. 2001. Effect of CO2addition and to raw milk on pasteurized milk quality. [MSc thesis]. Ithaca, N.Y.: Cornell Univ. 55 s.
27. Rashed MA, Mehanna NM ve Mehanna AS. 1986. Effect of carbon dioxide on improving the keeping quality of raw milk. J. Soc. Dairy Technol. 39 : 62–4.
28. 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.
29. Santos MV, Ma Y, Caplan Z ve Barbano DM. 2003. Sensory threshold of off-flavors caused by proteolysis and lipoly- sis in milk. J. Dairy Sci. 86 : 1601–7.
30. Noll CI ve Supplee GC. 1941. Factors affecting the gas content of milk. J. Dairy Sci. 24 : 993–8.
31. Shipe WF, Senyk GF, Adler EJ ve Ledford RA. 1982. Effect of infusion of carbon dioxide on the bacterial growth in flu- id milk (abstr). J. Dairy Sci. 65 (Suppl 1) : 77.
32. Duthie CM. 1985. Effect of low-level carbonation on the keeping quality of processed milk. [MSc thesis]. Ithaca, N.Y.: Cornell Univ. 60 s.
33. Duthie CM, Shipe WF ve Hotchkiss JH. 1985. Effect of low level carbonation on the keeping quality of processed milk (abstr). J. Dairy Sci., 68 (Supp 1):69.
34. Chen JH, Hotchkiss JH ve Lawless HT. 1992. Sensory and microbiological quality of cottage cheese packaged in high- barrier film with added carbon dioxide (abstr). J. Dairy Sci., 75 (Suppl 1):95.
35. Hotchkiss JH, Chen JH ve Lawless HT. 1998. Effect of direct addition of carbon dioxide on microbial and sensory chan- ges in pasteurized milk. J. Dairy Sci. 82:690–5.