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Application in a pilot installation of carbon-dioxide injection to increase the shelf life of chilled raw milk.

[In Spanish. / En espagnol.]

Author(s) : RUAS MADIEDO P., BADA GANCEDO J. C., MATILLA VILLOSLADA M., REYES GAVILAN C. G. de los

Type of article: Article

Summary

Principle of the injection of CO2 into raw milk kept at 4 deg C, with reference to installations, and of the degasification-pasteurisation process for eliminating CO2 from acidified milk. Five-day study on changes over time in pH and acidity in milk to which CO2 has been added and whose pH has been adjusted to 6 and 6.2. Economic assessment of the CO2 process for storing raw milk on an industrial scale. Advantages of CO2 treatment.

Details

  • Original title: [In Spanish. / En espagnol.]
  • Record ID : 1997-2276
  • Languages: Spanish
  • Source: Rev. esp. Leche. - n. 74
  • Publication date: 1996

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