Zastosowanie dwutlenku węgla w celu przedłużenia trwałości płynnych produktów mlecznych

• Autorzy: Pikul J.

Warianty tytułu

EN

The use of dissolved carbon dioxide to extend the shelf-life of liquid dairy products

• Języki publikacji: PL

Abstrakty

PL

Na podstawie przeglądu literatury wskazano czynniki ograniczające trwałość produktów mlecznych oraz omówiono wpływ rozpuszczonego dwutlenku węgla na wegetatywne i przetrwalnikujące formy drobnoustrojów podczas procesów ogrzewania. Przedstawiono wpływ dodatku dwutlenku węgla na jakość plynnych produktów mlecznych, ze szczególnym uwzględnieniem mleka spożywczego pasteryzowanego oraz jogurtu.

EN

Based on literature overview factors limiting the shelf-life of milk products were indicated. Bactericidal and sporicidal effects of dissolved carbon dioxide during thermal processing were presented. The effects of carbon dioxide on liquid dairy product quality, especially fluid pasteurized milk and yoghurt, have been reported.

• Wydawca: Wydawnictwo SIGMA-NOT
• Czasopismo: Chłodnictwo : organ Naczelnej Organizacji Technicznej
• Rocznik: 2005
• Tom: R. 40, nr 8
• Strony: 48--52
• Opis fizyczny: Bibliogr. 24 poz., tab.

Twórcy

autor

Pikul J.

• Katedra Technologii Mleczarstwa, Wydział Nauk o Żywności i Żywieniu, Akademia Rolnicza im. A. Cieszkowskiego w Poznaniu

Bibliografia

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