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Modélisation de la croissance des micro-organismes en fonction du taux de dioxyde de carbone dans du lait et des produits laitiers.

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

Auteurs : SKUDRA L., KARKLINA D., ABOLTINS A., AGAFONCIKOVS V.

Type d'extrait : Chapitre d'ouvrage

Résumé

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.

Détails

  • Titre original : Modelling the growth of microorganisms as a functional of carbon dioxide in milk and milk products.
  • Identifiant de la fiche : 1999-1038
  • Langues : Anglais
  • Source : Shelf life prediction for improved safety and quality of foods.
  • Date d'édition : 1998
  • Document disponible en consultation à la bibliothèque du siège de l'IIF uniquement.

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