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Modelling the growth of microorganisms as a functional of carbon dioxide in milk and milk products.

Author(s) : SKUDRA L., KARKLINA D., ABOLTINS A., AGAFONCIKOVS V.

Type of excerpt: Book chapter

Summary

It is known that the carbon dioxide has an influence on the growth of bacteria. It can be used as a preservative for beverages, as a part of modified atmosphere for storing fruit and vegetables to prolong the shelf-life of food products. Experiments with milk and milk products and carbon dioxide were set up to assess the effect of carbon dioxide on the growth of bacteria in these products. By using microbiological data and practical modelling techniques the mathematical relations among the controlling factors - initial content of bacteria, time of storage, amount of soluble carbon dioxide will be elaborated at a constant temperature.

Details

  • Original title: Modelling the growth of microorganisms as a functional of carbon dioxide in milk and milk products.
  • Record ID : 1999-1038
  • Languages: English
  • Source: Shelf life prediction for improved safety and quality of foods.
  • Publication date: 1998
  • Document available for consultation in the library of the IIR headquarters only.

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