Ürünlerin üretiminde hammaddeden kaynaklanan başlangıç bakteriyel yükün azaltılması, pastörizasyon sisteminin geliştirilmesi ve üretim işlemlerinden önceki kontaminasyonun önlenmesi gibi uygulamalar raf ömrünün uzatılmasında etkilidir. Karbon dioksit doğal olarak meydana gelen bir süt bileşenidir ve kesin mekanizması henüz anlaşılamamasına rağmen, ürünlerde bazı bozulma oluşturan mikroorganizmalara karşı inhibitör etkilidir. Uygulamada kullanılan yeni CO2 teknolojileri çiğ ve pastörize sütü içeren sütçülük ürünlerinde farklılığın artırılması, raf ömrünün ve kalitenin yükseltilmesi amacıyla sürekli geliştirilmektedir. Bu çalışmada CO2 kullanılarak çiğ ve pastörize sütün kalitesinin geliştirilmesi konusunda geçmişteki ve günümüzdeki araştırmalar detaylı olarak irdelenmiştir.
Reducing initial bacterial loads, increasing pasteurization regimes, and reducing post processing contamination have all been employed with measured success. The use of antimicrobial additives has been discouraged primarily due to labeling requirements and perceived toxicity risks. Carbon dioxide (CO2) is a naturally occurring milk component and inhibitory toward select dairy spoilage microorganisms; however, the precise mechanism is not fully understood. CO2 addition through modified atmosphere packaging or direct injection as a cost-effective shelf life extension strategy is used commercially worldwide for some dairy products and is being considered for others as well. New CO2 technologies are being developed for improvements in the shelf life, quality, and yield of a diversity of dairy products, including raw and pasteurized milk, cheeses, cottage cheese, yogurt and fermented dairy beverages. Here we present a comprehensive review of past and present research related to quality improvement of such dairy products using CO2
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