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- W1971720002 abstract "The 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 β-carotene) and vitamin E (α-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, β-carotene, and α-tocopherol. Slightly higher (not statistically significant, p > 0.05) concentrations of retinol, β-carotene, and α-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 CO2. Keywords: Milk; carbon dioxide; psychrotrophs; cold storage; fat-soluble vitamin" @default.
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- W1971720002 date "1998-03-13" @default.
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- W1971720002 title "Influence of Carbon Dioxide Addition to Raw Milk on Microbial Levels and Some Fat-Soluble Vitamin Contents of Raw and Pasteurized Milk" @default.
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- W1971720002 doi "https://doi.org/10.1021/jf970914d" @default.
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