Preservation of raw milk with CO2. Sensory evaluation of heat-processed milks.

@article{Amigo1995PreservationOR,
  title={Preservation of raw milk with CO2. Sensory evaluation of heat-processed milks.},
  author={Lourdes Amigo and Agust{\'i}n Olano and Marta Mar{\'i}a Calvo},
  journal={Zeitschrift fur Lebensmittel-Untersuchung und -Forschung},
  year={1995},
  volume={200 4},
  pages={293-6}
}
The effect of CO2 on the growth of psychrotrophic milk spoilage organisms was studied, both in raw fresh milk and in pure cultures of three species of Pseudomonas growing in sterilised milk. Changes of sensory properties of CO2-treated samples after heat treatment were also analysed. Inhibition of psychrotrophic growth at 7 degrees C in milk treated with CO2 to a pH 6.2 or 6.0 was impaired by a gradual reduction of the CO2 content during storage. Growth inhibition was considerably improved by… CONTINUE READING