International Journal of Molecular Sciences | |
Potential of Nitrogen Gas (N2) Flushing to Extend the Shelf Life of Cold Stored Pasteurised Milk | |
Patricia Munsch-Alatossava1  Abdul Ghafar2  | |
[1] Department of Food and Environmental Sciences, P.O. Box 66, FIN-00014 University of Helsinki, Finland; | |
关键词:
pasteurised milk;
cold storage;
shelf life;
modified atmosphere;
N2 gas;
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DOI : 10.3390/ijms14035668 | |
来源: mdpi | |
【 摘 要 】
For different reasons, the amount of food loss for developing and developed countries is approximately equivalent. Altogether, these losses represent approximately 1/3 of the global food production. Significant amounts of pasteurised milk are lost due to bad smell and unpleasant taste. Currently, even under the best cold chain conditions, psychrotolerant spore-forming bacteria, some of which also harbour virulent factors, limit the shelf life of pasteurised milk. N2 gas-based flushing has recently been of interest for improving the quality of raw milk. Here, we evaluated the possibility of addressing bacterial growth in pasteurised milk during cold storage at 6 °C and 8 °C. Clearly, the treatments hindered bacterial growth, in a laboratory setting, when N2-treated milk were compared to the corresponding controls, which suggests that N2-flushing treatment constitutes a promising option to extend the shelf life of pasteurised milk.
【 授权许可】
CC BY
© 2013 by the authors; licensee MDPI, Basel, Switzerland.
【 预 览 】
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RO202003190037677ZK.pdf | 291KB | download |