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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #322638
Research Project: Improving the Sustainability and Quality of Food and Dairy Products from Manufacturing to Consumption via Process Modeling and Edible Packaging

Location: Dairy and Functional Foods Research

Title: Carbon Dioxide: an alternative processing method for milk

Author
item Bonnaillie, Laetitia
item Tomasula, Peggy

Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 1/15/2015
Publication Date: 6/1/2015
Citation: Bonnaillie, L., Tomasula, P.M. 2015. Carbon Dioxide: an alternative processing method for milk. Editors: Datta, N., Tomasula, P.M., Emerging Dairy Processing Technologies Opportunities for the Dairy Industry. John Wiley & Sons, Ltd, The Atrium, Southern Gate, Chichester, West Sussex, PO198SQ.UK. Book Chapter. 1:205-240.

Interpretive Summary: This book chapter reviews the different ways in which high-pressure carbon dioxide may be useful to the dairy processing industry, such as, extending the shelf-life of both raw and pasteurized milk by days or even weeks, while at the same time preserving their nutritional content and fresh taste; protecting cottage cheese, dairy drinks, yogurts, ice cream or butter from spoilage; accelerating the fabrication of different cheeses; or extracting certain high-value fats or proteins from milk to prepare new health-conscious food products.

Technical Abstract: The shelf life of refrigerated fluid milk pasteurized at high temperature for a short time (HTST) in the United States is typically about 14 days, due to the eventual growth of heat-resistant bacteria and the off-flavors they produce. Fluid milk processors would like to achieve a shelf life of 60 to 90 days to facilitate the marketing and distribution of milk. In this book chapter, we cover current advances in the utilization of high pressure or supercritical carbon dioxide as a hurdle to deactivate and/or kill a large variety of milk-spoilage microorganisms and considerably extend the shelf life of raw and HTST milk, while preserving most of the organoleptic and nutritional qualities of the milk. In addition, carbon dioxide is also being investigated as an agent to optimize cheese production, to extend the shelf life of dairy drinks and yogurt, and to separate certain high-value proteins and fats from different milk fractions.