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Potential of Nitrogen Gas (N2) Flushing to Extend the Shelf Life of Cold Stored Pasteurised Milk
Department of Food and Environmental Sciences, P.O. Box 66, FIN-00014 University of Helsinki, Finland
* Author to whom correspondence should be addressed.
Received: 9 October 2012; in revised form: 31 January 2013 / Accepted: 4 March 2013 / Published: 11 March 2013
Abstract: For different reasons, the amount of food loss for developing and developed countries is approximately equivalent. Altogether, these losses represent approximately 1/3 of the global food production. Significant amounts of pasteurised milk are lost due to bad smell and unpleasant taste. Currently, even under the best cold chain conditions, psychrotolerant spore-forming bacteria, some of which also harbour virulent factors, limit the shelf life of pasteurised milk. N2 gas-based flushing has recently been of interest for improving the quality of raw milk. Here, we evaluated the possibility of addressing bacterial growth in pasteurised milk during cold storage at 6 °C and 8 °C. Clearly, the treatments hindered bacterial growth, in a laboratory setting, when N2-treated milk were compared to the corresponding controls, which suggests that N2-flushing treatment constitutes a promising option to extend the shelf life of pasteurised milk.
Keywords: pasteurised milk; cold storage; shelf life; modified atmosphere; N2 gas; Bacillus spp.; spores
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MDPI and ACS Style
Munsch-Alatossava, P.; Ghafar, A.; Alatossava, T. Potential of Nitrogen Gas (N2) Flushing to Extend the Shelf Life of Cold Stored Pasteurised Milk. Int. J. Mol. Sci. 2013, 14, 5668-5685.
Munsch-Alatossava P, Ghafar A, Alatossava T. Potential of Nitrogen Gas (N2) Flushing to Extend the Shelf Life of Cold Stored Pasteurised Milk. International Journal of Molecular Sciences. 2013; 14(3):5668-5685.
Munsch-Alatossava, Patricia; Ghafar, Abdul; Alatossava, Tapani. 2013. "Potential of Nitrogen Gas (N2) Flushing to Extend the Shelf Life of Cold Stored Pasteurised Milk." Int. J. Mol. Sci. 14, no. 3: 5668-5685.