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

Yıl 2009, Cilt: 34 Sayı: 2, 121 - 130, 01.04.2009

Enes Dertli Nihat Akın

Öz

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.

Anahtar Kelimeler

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

Süt ve Ürünlerinde CO2 Uygulamaları III: Çeşitli Süt Ürünleri

Öz

 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.

Anahtar Kelimeler

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

Kaynakça

• 1. Maniar AB, Marcy JE, Bishop JR, Duncan SE. 1994. Modified atmosphere packaging to maintain direct-set cottage cheese quality. J. Food Sci. 59:1305–1308.
• 2. Eliot SC, Vuillemard JC, Emond JP.1998. Stability of Mozzarella cheese under modified a tmospheres. Journal of Food Science 63, 1071-1080
• 3. Hocking AD, Faedo M. 1992. Fungi causing thread mold spoilage of vacuum packaged cheddar cheese during maturation. Int. J. Food Microbiol. 16:123–130.
• 4. Fierheller MG. 1991. MAP of miscellaneous products. In: Modified atmosphere packaging of food. Ooraiku B, Stiles M.E. eds. New York: E. Horwood.60–246.
• 5. Parry RT. 1993. Principles and applications of modi- fied atmosphere packaging of foods. NewYork. Blackie Academic & Professional Publishers.305 s.
• 6. Alves RMV, Sarantopoulos CIGD, Van Dender AGF, Faria JDF. 1996. Stability of sliced mozzarella cheese in modified-atmosphere packaging. J. Food Protect. 59:838–844.
• 7. Eliot SC, Vuillemard JC, Emond JP. 1998. Stability of shredded mozzarella cheese under modified atmospheres. J. Food Sci. 63:1075–1080.
• 8. Gonzalez-Fandos E, Sanz S, Olarte C. 2000. Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres. Food Microbiol. 17:407–414.
• 9. Juric M, Bertelson G, Mortenson G, Petersen MA. 2003. Light-induced colour and aroma changes in sliced, modified atmosphere packaged semi-hard cheeses. Int. Dairy J. 13: 239–249.
• 10. Calvo MM, Montilla MA, Olano A. 1993. Rennetclotting properties and starter activity on milk acidified with carbon dioxide. J. Food Protect. 56:1073–1076.
• 11. Ruas-Madiedo P, Alonso L, De Llano DG, de los Reyes-Gavilan CG. 1998. Growth and metabolic activity of a cheese starter in CO2 -acidified and non-acidified refrigerated milk. Eur. Food Res. Technol. 206:179–83.
• 12. McCarney T, Mullan WMA, Rowe MT. 1995. Effect of carbonation of milk on cheddar cheese yield and quality. Milchwissenschaft 50:670–674.
• 13. Montilla A, Calvo MM, Olano A. 1995. Manufacture of cheese made from CO2 -treated milk. Eur. Food Res. Technol. 200:289–292.
• 14. Ruas-Madiedo P, Alonso L, Delgado T, Bada-Gancedo JC., de los Reyes-Gavilan CG. 2002. Manufacture of Spanish hard cheeses from CO2 treated milk. Food Res. Int. 35:681–690.
• 15. Ruas-Madiedo P, Bada-Gancedo JC, Delgado T, Gueimonde M, de los Reyes-Gavilan, CG.2003. Proteolysis in rennet-coagulated Spanish hard cheeses made from milk preserved by refrigeration and addition of carbon dioxide. J. Dairy Res. 70:115–122.
• 16. Nelson BK, Lynch JM, Barbano DM. 2004. Impact of milk preacidification with CO2 on cheddar cheese composition and yield. J. Dairy Sci. 87: 3581–3589.
• 17. Nelson BK, Lynch JM, Barbano DM. 2004. Impact of milk preacidification with CO2 on the aging and proteolysis of cheddar cheese. J. Dairy Sci. 87:3590–3600.
• 18. Ma Y, Barbano DM. 2003. Serum protein and casein concentration: effect on pH and freezing point of milk with added CO2 . J. Dairy Sci. 86:1590–1600.
• 19. Ma Y, Barbano DM. 2003. Effect of temperature of CO2 injection on the pH and freezing point of milk and creams. J. Dairy Sci. 86:1578–1589.
• 20.Gevaudan S, Laguade A, Tarodo de la Fuente B, Cuq JL. 1996. Effect of treatment by gaseous carbon dioxide on the colloidal phase of skim milk. J. Dairy Sci. 79:1713–1721.
• 21. Kosikowski FV, Brown DP. 1973. Influence of carbon dioxide and nitrogen on microbial population and shelf-life of cottage cheese and sour cream. J. Dairy Sci. 56:12–18.
• 22. Rosenthal L, Rosen B, Bernstein S, Popel G. 1991. Preservation of fresh cheeses in a CO2 - enriched atmosphere. Milchwissenschaft, 46:706–708
• 23. Moir CJ, Eyles MJ, Davey JA. 1993. Inhibition of Pseudomonads in Cottage cheese by packaging in atmospheres containing carbon dioxide. Food Microbiol. 10:345–351.
• 24. Fedio WM, Macleod A, Ozimek L. 1994. e effect of modified atmosphere packaging on the growth of microorganisms in cottage cheese. Milchwissen., 49:622–629.
• 25. Maniar AB, Marcy JE, Bishop JR, Duncan SE. 1994. Modified atmosphere packaging to maintain direct-set cottage cheese quality. J. Food Sci. 59:1305–1308.
• 26. Honer C. 1987. Protecting cottage cheese with carbon dioxide. Dairy Foods 88 (5):40–45.
• 27. Chen JH, Hotckiss JH. 1991a. Effect of dissolved carbon dioxide on the growth of psychrotrophic organisms in cottage cheese. J. Dairy Sci. 74:2941–2945
• 28. Chen JH, Hotchkiss JH. 1991b. Long shelf-life cottage cheese through dissolved carbon dioxide and highbarrier packaging (abstr). J. Dairy Sci. 74 (Suppl 1):125.
• 29. Chen HH, Hotchkiss JH. 1993. Growth of Listeria monocytogenes and Clostridium sporogenes in cottage cheese in modified atmosphere packaging. J. Dairy Sci. 76:972–977.
• 30. Hotchkiss JH, Lee E. 1996. Extending shelf-life of dairy products with dissolved carbon dioxide. Eur. Dairy Mag. 3:16–19.
• 31. Chen JH, Hotchkiss JH, 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.
• 32. Lee EYC. 1996. Carbon dioxide gas analysis and application in the determination of the shelflife of modified atmosphere packaged dairy products. [MSc thesis]. Ithaca, NY. Cornell Univ.77 s.
• 33. Gonzalez-Fandos E, Sanz S, Olarte C.2000. Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres. Food Microbiology. 17: 4, 407-414s.
• 34. Robinson RK, Tamime AY, Wszolek M. 2002. Microbiology of fermented milks. In: Robinson RK. editor. Dairy microbiology handbook: the microbiology of milk and milk products, 3rd ed. New York: WileyInterscience.367–430 s.
• 35. Viljoen BC, Lourens–Hattingh A, Ikalafeng B, Peter G. 2003. Temperature abuse initiating yeast growth in yoghurt. Food Res. Int. 36:193–197.
• 36. Taylor DP, Ogden LV. 2002. Carbonation of viscous fluids: carbon dioxide holding capacity and rate to saturation of simulated yogurt. J. Food Sci. 67:1032–1035.
• 37. Karagul-Yuceer Y, Wilson JC, White CH. 2001. Formulations and processing of yogurt affect the microbial quality of carbonated yogurt. J. Dairy Sci., 84:543–550.
• 38. Karagul-Yuceer Y, Coggins PC, Wilson JC, White CH. 1999. Carbonated yogurt: sensory properties and consumer acceptance. J. Dairy Sci., 82:1394–1398.
• 39. Wright AO, Ogden LV, Eggett DL. 2003. Determination of carbonation threshold in yogurt. J. Food Sci., 68:378–381.
• 40. Calvo MM, Montilla MA, Cobbs A. 1999. Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide. J. Sci. Food Agric 79:1208–1212.
• 41. Gueimonde M, Alonso L, Delgado T, Bada-Gancedo JC, de los Reyes-Gavilan CG. 2003. Quality of plain yoghurt made from refrigerated and CO2 -treated milk. Food Res. Int. 36:43–48.
• 42. Vinderola CG, Gueimonde M, Delgado T, Reinheimer JA, de los Reyes-Gavilan CG. 2000. Characteristics of carbonated fermented milk and survival of probiotic bacteria. Int. Dairy J. 10:213–220.
• 43. Gueimonde M, de los Reyes-Gavilan CG. 2004. Reduction of incubation time in carbonated Streptococcus thermophilus/Lactobacillus acidophilus fermented milks as affected by the growth and acidification capacity of the starter strains. Milchwissenschaft-Milk Sci. Int. 59:280–283.
• 44. Noriega L, Gueimonde M, Alonso L, de los Reyes– Gavilan CG. 2003. Inhibition of Bacillus cereus growth in carbonated fermented bifidus milk. Food Microbiol. 20:519–526.
• 45. Hunziker OF. 1924. Facts about carbonated butter. J. Dairy Sci. 7:484–488.
• 46. Prucha MJ, Brannon JM, Ruehe HA. 1925. Carbonation of butter. J. Dairy Sci. 8:318–321.
• 47. Driscoll NR, Brennand CP, Hendricks DG. 1985. Sensory quality of nonfat dry milk after long–term storage. J. Dairy Sci. 68:1931–1935.
• 48. Holm GE, Wright PE, Greenbank GR. 1927. Variations in the susceptibility of the fat in dry whole milks to oxidation when stored at various temperatures and at various atmospheres. J. Dairy Sci. 10: 33–35.
• 49. Lloyd MA, Zou J, Farnsworth H, Ogden LV, Pike OA. 2004. Quality at time of purchase of dried milk products commercially packaged in reduced oxygen atmosphere. J. Dairy Sci. 87:2337–2343.
• 50. Prucha MJ, Brannon JM, Ambrose AS. (1922), Does carbon dioxide in carbonated milk and milk products destroy bacteria, University of Illinois Agricultural College and Experimental Station Circular, 256, 1–8.
• 51. Rettger LF, Winslow CEA, Smith AH. 1922, Report of an investigation into the effect of freezing ice cream in an atmosphere of carbon dioxide. National Association of Ice Cream Dealers, New York.
• 52. Valley G, Rettger LF. 1927. e influence of carbon dioxide on bacteria, J. Bacteriol., 14, 101.
• 53. Loss CR, Hotchkiss JH. 2006. e use of dissolved carbon dioxide to extend the shelf life of dairy products. Cornell University. USA.