Hostname: page-component-78c5997874-4rdpn Total loading time: 0 Render date: 2024-11-04T21:49:09.851Z Has data issue: false hasContentIssue false

Preservation of raw milk by the addition of carbon dioxide

Published online by Cambridge University Press:  01 June 2009

Joseph S. King
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Leonard A. Mabbitt
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK

Summary

The effects of concentrations of 10–30 mM/1 of CO2 on the growth of psychrotrophic milk spoilage organisms were examined, both in untreated whole milk and in pure cultures of Pseudomonas fluorescens growing in skim-milk and broth. Spoilage of refrigerated untreated whole milk was found to be inhibited by the addition of CO2 and the effect was enhanced with increasing concentrations of CO2 and decreasing storage temperature. Experiments with pure cultures of Ps. fluorescens showed that the inhibitory effects of CO2 were not due to increased acidity or to displacement of dissolved O2, but to the presence of CO2per se which induced an increase in the duration of the lag phase of growth and had only a small effect on the logarithmic phase.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Bailey, J. S., Reagan, J. O., Carpenter, J. A., Schuler, G. A. & Thomson, J. E. 1979 Types of bacteria and shelf-life of evacuated carbon dioxide-injected and ice-packed broilers. Journal of Food Protection 42 218221CrossRefGoogle ScholarPubMed
Cousins, C. M., Sharpe, M. E. & Law, B. A. 1977 The bacteriological quality of milk for Cheddar cheese making. Dairy Industries International 42 (7) 12 13 15 17Google Scholar
Coyne, F. P. 1933 The effect of carbon dioxide on bacterial growth. Proceedings of the Royal Society (Series B) 113 196217Google Scholar
Enfors, S. O., Molin, G. & Ternström, A. 1979 Effect of packaging under carbon dioxide, nitrogen or air on the microbial flora of pork stored at 4 °C. Journal of Applied Bacteriology 47 197208CrossRefGoogle ScholarPubMed
Gill, C. O. & Tan, K. H. 1979 Effect of carbon dioxide on growth of Pseudomonas fluorescens. Applied and Environmental Microbiology 38 237240CrossRefGoogle ScholarPubMed
Gill, C. O. & Tan, K. H. 1980 Effect of carbon dioxide on growth of meat spoilage bacteria. Applied and Environmental Microbiology 39 317319CrossRefGoogle ScholarPubMed
Huddleson, I. F. 1921 Cornell Veterinarian 11 210 Cited by Wilson, G. S. & Miles, A. A. (eds) 1964 Topley & Wilson's Principles of Bacteriology and Immunity 5th Edn vol. 1 p. 996London: Edward Arnold LtdGoogle Scholar
Kino, A. D. & Naoel, C. W. 1967 Growth inhibition of a Pseudomonas by carbon dioxide. Journal of Food Science 32 575579Google Scholar
Law, B. A., Cousins, C. M., Shakpe, M. E. & Davies, F. L. 1979 Psychrotrophs and their effects in milk and dairy products. In Cold Tolerant Microbes in Spoilage and the Environment 137152 (Eds Russell, A. D. and Fuller, R.) London: Academic Press. (Society for Applied Bacteriology Technical Series 13)Google Scholar
Neidhardt, F. C., Bloch, P. L. & Smith, D. F. 1974 Culture medium for enterobacteria. Journal of Bacteriology 119 736747CrossRefGoogle ScholarPubMed
Ogilvy, W. S. & Ayres, J. C. 1951 Post-mortem changes in stored meats: II. The effect of atmospheres containing carbon dioxide in prolonging the storage life of cut-up chicken. Food Technology 5 97103Google Scholar
Ogilvy, W. S. & Ayres, J. C. 1953 Post-mortem changes in stored meats. V. Effect of carbon dioxide on microbial growth on stored frankfurters and characteristics of some microorganisms isolated from them. Food Research 18 121130CrossRefGoogle Scholar
Roberts, A. W. 1979 Transport and storage of milk and milk products. Bulk storage of milk at the dairy – its effect on product quality. Journal of the Society of Dairy Technology 32 2428CrossRefGoogle Scholar
Sears, D. F. & Eisenbero, R. M. 1961 A model representing a physiological role of CO2 at the cell membrane. Journal of General Physiology 44 869887CrossRefGoogle Scholar
Smith, W. H. 1963 The use of carbon dioxide in the transport and storage of fruits and vegetables. Advances in Food Research 12 95146CrossRefGoogle ScholarPubMed
Sutherland, J. P., Patterson, J. T., Gibbs, P. A. & Murray, J. G. 1977 The effect of several gaseous environments on the multiplication of organisms isolated from vacuum-packaged beef. Journal of Food Technology 12 249255CrossRefGoogle Scholar
Thomas, S. B. & Thomas, B. F. 1973 Psychrotrophic bacteria in refrigerated bulk-collected raw milk. Dairy Industries 38 61–64 66 68 70Google Scholar
Valley, G. & RettGer, L. F. 1927 The influence of carbon dioxide on bacteria. Journal of Bacteriology 14 101137CrossRefGoogle ScholarPubMed