Carbon Dioxide Treated Milk

by Khalifa Salah

The treatment of both raw milk and pasteurized milk with 20 mML-1 of CO2 was found to be an effective method to improve the keeping quality of raw and pasteurized milk. Both carbonated yoghurt and sweetened carbonated yoghurt beverage containing 15 and 20 mML-1 of CO2 were prepared and examined for their acceptability. The obtained results indicated that the protein degradation and total volatile fatty acids in both carbonated yoghurt and sweetened carbonated yoghurt beverage containing 20 mML-1 of CO2 were significantly lower than the control. However, the sensory evaluation of carbonated yoghurt and sweetened carbonated yoghurt beverage containing 20 mML-1 of CO2 showed higher scoring points than the control and it was superior in the overall acceptability to the control.

• Format: Paperback
• Language: English
• ISBN: 3659685917
• ISBN13: 9783659685910
• Release Date: February 2015
• Publisher: LAP Lambert Academic Publishing
• Length: 156 Pages
• Weight: 0.52 lbs.
• Dimensions: 0.4" x 6.0" x 9.0"