Use of Dense Phase Carbon Dioxide in Dairy Processing
MetadataShow full item record
Literature suggests that the application of DPCD technology forpasteurizing and protecting the quality of dairy products has not beenextensively investigated yet. This may have been caused by the assumptionthat the concentrations of CO required for a significant pasteurizing effectwould negatively affect the organoleptic quality of the products. The presentchapter will give first an overview on the effects of adding CO to rawmilk, then the effect of the treatment on microbial and enzymatic inactivationwill be discussed, taking into account the concerns and positive implicationsof the process. A short review will also be presented on theapplication of CO for the production of cottage cheese, yogurt, and fermentedproducts. Considering that the precipitation of casein is a matter ofconcern during DPCD processing of milk, a description of CO applicationto casein production will also be addressed.