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Vitamin stability and growth of psychrotrophic bacteria in refrigerated raw milk acidified with carbon dioxide.

Author(s) : SIERRA I., PRODANOV M., CALVO M., OLANO A., VIDAL-VALVERDE C.

Type of article: Article

Summary

The effect of the application of CO2 for extending the storage life of raw cow's milk on the retention of some vitamins (all-transretinol, 13-cis-retinol, beta-carotene, alpha tocopherol, gama tocopherol, thiamin and riboflavin) and on the growth of psychrotrophic spoilage bacteria has been studied. Raw cow's milk samples were acidified by bubbling CO2 through them to pH 6.0 and 6.4. Two different controls were used: untreated milk (pH 6.83) and degasified milk (pH 6.85). The treated samples as well as the controls were stored at 7 deg C for 7 days and analyzed daily for the fat-soluble vitamins and growth of psychrotrophic bacteria. Thiamin and riboflavin were analyzed only at the beginning and the end of the period studied (days 0 and 7). Results are given.

Details

  • Original title: Vitamin stability and growth of psychrotrophic bacteria in refrigerated raw milk acidified with carbon dioxide.
  • Record ID : 1998-1111
  • Languages: English
  • Source: Journal of Food Protection - vol. 59 - n. 12
  • Publication date: 1996/12
  • Document available for consultation in the library of the IIR headquarters only.

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