메뉴 건너뛰기




Volumn , Issue , 2003, Pages 391-415

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

Author keywords

[No Author keywords available]

Indexed keywords


EID: 33750463470     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781855737075.2.391     Document Type: Chapter
Times cited : (14)

References (93)
  • 1
    • 85152852092 scopus 로고
    • ‘Process for sterilizing foods and other materials’,
    • No. 3454406.
    • Alderton G (1969), ‘Process for sterilizing foods and other materials’, United States Patent Office, Patent No. 3454406
    • (1969) United States Patent Office, Patent
    • Alderton, G.1
  • 3
    • 0002606311 scopus 로고    scopus 로고
    • ‘Influence of pressurized carbon dioxide on the thermal inactivation of bacterial and fungal spores’
    • P BALLESTRA and J L CUQ (1998) ‘Influence of pressurized carbon dioxide on the thermal inactivation of bacterial and fungal spores’. Lebens- Wiss- und -Technol 31(1), 84-88
    • (1998) Lebens- Wiss- und -Technol , vol.31 , Issue.1 , pp. 84-88
    • BALLESTRA, P.1    CUQ, J.L.2
  • 4
    • 0029764884 scopus 로고    scopus 로고
    • ‘Inactivation of Escherichia coli by carbon dioxide under pressure’
    • 836
    • P BALLESTRA, A A DASILVA and J L CUQ (1996) ‘Inactivation of Escherichia coli by carbon dioxide under pressure’. J Food Sci 61(4), 829-831. 836
    • (1996) J Food Sci , vol.61 , Issue.4 , pp. 829-831
    • BALLESTRA, P.1    DASILVA, A.A.2    CUQ, J.L.3
  • 5
    • 0041671106 scopus 로고
    • 2acidified milk’
    • M M CALVO and D DE RAFAEL (1995) ‘Deposit formation in a heat exchanger during pasteurization of CO2acidified milk’. J Dairy Res 62 641-644
    • (1995) J Dairy Res , vol.62 , pp. 641-644
    • CALVO, M.M.1    DE RAFAEL, D.2
  • 6
    • 0027130861 scopus 로고
    • ‘Rennet-clotting properties and starter activity on milk acidified with carbon doixide’
    • M M CALVO and MONTILLA A OLANO (1993) ‘Rennet-clotting properties and starter activity on milk acidified with carbon doixide’. J Food Prot 56 1073-1076
    • (1993) J Food Prot , vol.56 , pp. 1073-1076
    • CALVO, M.M.1    OLANO, A.2
  • 7
    • 0032979027 scopus 로고    scopus 로고
    • ‘Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide’
    • M M CALVO, A MONTILLA and A COBOS (1999) ‘Lactic acid production and rheological properties of yogurt made from milk acidified with carbon dioxide’. J Sci Food Agric 79 1208-1212
    • (1999) J Sci Food Agric , vol.79 , pp. 1208-1212
    • CALVO, M.M.1    MONTILLA, A.2    COBOS, A.3
  • 9
    • 0000848684 scopus 로고
    • ‘Effect of dissolved carbon dioxide on the growth of psychrotrophic organisms in cottage cheese’
    • J H CHEN, HOTCHKISS (1991) ‘Effect of dissolved carbon dioxide on the growth of psychrotrophic organisms in cottage cheese’. J Dairy Sci 74(9), 2941-2945
    • (1991) J Dairy Sci , vol.74 , Issue.9 , pp. 2941-2945
    • CHEN, J.H.1
  • 10
    • 0027582231 scopus 로고
    • ‘Growth of Listeria monocytogenes and Clostridium sporogenes in cottage cheese in modified atmosphere packaging’
    • J H CHEN, HOTCHKISS (1993) ‘Growth of Listeria monocytogenes and Clostridium sporogenes in cottage cheese in modified atmosphere packaging’. J Dairy Sci 76(4), 972-977
    • (1993) J Dairy Sci , vol.76 , Issue.4 , pp. 972-977
    • CHEN, J.H.1
  • 11
    • 0000130512 scopus 로고
    • ‘Sweetened plain and flavored carbonated yogurt beverage’
    • H S CHOI and F V KOSIKOWSKI (1985) ‘Sweetened plain and flavored carbonated yogurt beverage’. J Dairy Sci 68 613-619
    • (1985) J Dairy Sci , vol.68 , pp. 613-619
    • CHOI, H.S.1    KOSIKOWSKI, F.V.2
  • 12
    • 0034849079 scopus 로고    scopus 로고
    • ‘Modified atmosphere packaged cheddar cheese shreds: influence of fluorescent light exposure and gas type on the color and production of volatile compounds’
    • L M COLCHIN, S L OWENS, G LYUBACHEVSKAYA, E BOYLE-RODEN, E RUSSEK-COHEN and S A RANKIN (2001) ‘Modified atmosphere packaged cheddar cheese shreds: influence of fluorescent light exposure and gas type on the color and production of volatile compounds’. J Agric Food Chem 49 2277-2282
    • (2001) J Agric Food Chem , vol.49 , pp. 2277-2282
    • COLCHIN, L.M.1    OWENS, S.L.2    LYUBACHEVSKAYA, G.3    BOYLE-RODEN, E.4    RUSSEK-COHEN, E.5    RANKIN, S.A.6
  • 13
    • 0001383057 scopus 로고
    • ‘Antimicrobial activity of sodium-bicarbonate’
    • L G CORRAL, L S POST and T J MONTVILLE (1988) ‘Antimicrobial activity of sodium-bicarbonate’. J Food Sci 53 981-982
    • (1988) J Food Sci , vol.53 , pp. 981-982
    • CORRAL, L.G.1    POST, L.S.2    MONTVILLE, T.J.3
  • 14
    • 0000148170 scopus 로고
    • ‘A review of the effects of carbon dioxide on microbial growth and food quality’
    • J A DANIELS, R KRISHNAMURTHI and S S RIZVI (1985) ‘A review of the effects of carbon dioxide on microbial growth and food quality’. J Food Prot 48 532-537
    • (1985) J Food Prot , vol.48 , pp. 532-537
    • DANIELS, J.A.1    KRISHNAMURTHI, R.2    RIZVI, S.S.3
  • 15
    • 0032544033 scopus 로고    scopus 로고
    • ‘Concentration of carbon dioxide in the water-phase as a parameter to model the effect of modified atmosphere on microorganisms’
    • F DEVLIEGHERE, J DEBEVERE and J VAN IMPE (1998) ‘Concentration of carbon dioxide in the water-phase as a parameter to model the effect of modified atmosphere on microorganisms’. Int J Food Microbiol 43(1), 105-113
    • (1998) Int J Food Microbiol , vol.43 , Issue.1 , pp. 105-113
    • DEVLIEGHERE, F.1    DEBEVERE, J.2    VAN IMPE, J.3
  • 16
    • 0032537583 scopus 로고    scopus 로고
    • ‘Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres’
    • F DEVLIEGHERE, J DEBEVERE and J VAN IMPE (1998) ‘Effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake in modified atmospheres’. Int J Food Microbiol 41(3), 231-238
    • (1998) Int J Food Microbiol , vol.41 , Issue.3 , pp. 231-238
    • DEVLIEGHERE, F.1    DEBEVERE, J.2    VAN IMPE, J.3
  • 17
    • 0034176178 scopus 로고    scopus 로고
    • ‘Use of carbonate and alkali to eliminate Escherichia coli from dairy cattle manure’
    • F DIEZ-GONZALEZ, G N JARVIS, D A ADAMOVICH and J B RUSSELL (2000) ‘Use of carbonate and alkali to eliminate Escherichia coli from dairy cattle manure’. Env Sci Technol 34 1275-1279
    • (2000) Env Sci Technol , vol.34 , pp. 1275-1279
    • DIEZ-GONZALEZ, F.1    JARVIS, G.N.2    ADAMOVICH, D.A.3    RUSSELL, J.B.4
  • 18
    • 0033621125 scopus 로고    scopus 로고
    • ‘Bacterial inactivation by using near and supercritical carbon dioxide’
    • A K DILLOW, F DEHGHANI, J S HRKACH, N R FOSTER and R LANGER (1999) ‘Bacterial inactivation by using near and supercritical carbon dioxide’. Proc Nat Acad Sci 96 10344-10348
    • (1999) Proc Nat Acad Sci , vol.96 , pp. 10344-10348
    • DILLOW, A.K.1    DEHGHANI, F.2    HRKACH, J.S.3    FOSTER, N.R.4    LANGER, R.5
  • 20
    • 0024473049 scopus 로고
    • 2of the growth and metabolism of microorganisms’
    • N M DIXON and D B KELL (1989) ‘A review-the inhibition by CO2of the growth and metabolism of microorganisms’. J Appl Bacteriol 67(10), 109-136
    • (1989) J Appl Bacteriol , vol.67 , Issue.10 , pp. 109-136
    • DIXON, N.M.1    KELL, D.B.2
  • 21
    • 84985167698 scopus 로고
    • 2on the growth and metabolism of Clostridium sporogenes NCIB 8053 in defined media’
    • N M DIXON, R W LOVITT, D B KELL and J G MORRIS (1987) ‘Effects of pCO2on the growth and metabolism of Clostridium sporogenes NCIB 8053 in defined media’. J Appl Bacteriol 63(2), 171-182
    • (1987) J Appl Bacteriol , vol.63 , Issue.2 , pp. 171-182
    • DIXON, N.M.1    LOVITT, R.W.2    KELL, D.B.3    MORRIS, J.G.4
  • 22
    • 85152806546 scopus 로고    scopus 로고
    • ‘Extending shelf life of dairy foods’,
    • April,
    • DMI (1998), ‘Extending shelf life of dairy foods’, Innovations in Dairy Technology Review, April, 1–6
    • (1998) Innovations in Dairy Technology Review, , pp. 1-6
  • 24
    • 0032412967 scopus 로고    scopus 로고
    • ‘Stability of shredded mozzarella cheese under modified atmospheres’
    • S C ELIOT, J C VUILLEMARD and J P EMOND (1998) ‘Stability of shredded mozzarella cheese under modified atmospheres’. J Food Sci 63 1075-1079
    • (1998) J Food Sci , vol.63 , pp. 1075-1079
    • ELIOT, S.C.1    VUILLEMARD, J.C.2    EMOND, J.P.3
  • 26
    • 0018076137 scopus 로고
    • ‘The influence of high concentrations of carbon dioxide on the germination of bacterial spores’
    • S O ENFORS and G MOLIN (1978) ‘The influence of high concentrations of carbon dioxide on the germination of bacterial spores’. J Appl Bacteriol 45(2), 279-285
    • (1978) J Appl Bacteriol , vol.45 , Issue.2 , pp. 279-285
    • ENFORS, S.O.1    MOLIN, G.2
  • 27
    • 0019311416 scopus 로고
    • ‘Effect of high concentrations of carbon dioxide on growth rate of Pseudomonas fragi, Bacillus cereus, and Streptococcus cremoris’
    • S O ENFORS and G MOLIN (1980) ‘Effect of high concentrations of carbon dioxide on growth rate of Pseudomonas fragi, Bacillus cereus, and Streptococcus cremoris’. J Appl Bacteriol 48 409-416
    • (1980) J Appl Bacteriol , vol.48 , pp. 409-416
    • ENFORS, S.O.1    MOLIN, G.2
  • 28
    • 0034539042 scopus 로고    scopus 로고
    • ‘Effect of carbon dioxide pressure on Listeria monocytogenes in physiological saline and foods’
    • O ERKMEN (2000) ‘Effect of carbon dioxide pressure on Listeria monocytogenes in physiological saline and foods’. Food Microbiol 17 589-596
    • (2000) Food Microbiol , vol.17 , pp. 589-596
    • ERKMEN, O.1
  • 29
    • 0031529380 scopus 로고    scopus 로고
    • ‘The carbonation of chilled bulk milk’
    • W E ESPIE and R H MADDEN (1997) ‘The carbonation of chilled bulk milk’. Milchwissenschaft 52(5), 249-253
    • (1997) Milchwissenschaft , vol.52 , Issue.5 , pp. 249-253
    • ESPIE, W.E.1    MADDEN, R.H.2
  • 30
    • 0003577283 scopus 로고    scopus 로고
    • National Archives and Record Administration, Washington DC.
    • FDA (2000), ‘Code of Federal Regulations’, National Archives and Record Administration, Washington DC
    • (2000) ‘Code of Federal Regulations’,
  • 32
    • 0001049013 scopus 로고
    • ‘Effect of carbon dioxide, nitrogen and hydrogen on germination of Clostridium botulinum spores’
    • P M FOEGEDING and F F BUSTA (1983) ‘Effect of carbon dioxide, nitrogen and hydrogen on germination of Clostridium botulinum spores’. J Food Prot 46 987-989
    • (1983) J Food Prot , vol.46 , pp. 987-989
    • FOEGEDING, P.M.1    BUSTA, F.F.2
  • 33
    • 1542500486 scopus 로고    scopus 로고
    • ‘Effect of treatment by gaseous carbon dioxide on the colloidal phase of skim milk’
    • S GEVAUDAN, A LAGAUDE, T DE FUENTE and J L CUQ (1996) ‘Effect of treatment by gaseous carbon dioxide on the colloidal phase of skim milk’. J Dairy Sci 79 1713-1721
    • (1996) J Dairy Sci , vol.79 , pp. 1713-1721
    • GEVAUDAN, S.1    LAGAUDE, A.2    DE FUENTE, T.3    CUQ, J.L.4
  • 34
    • 0033178506 scopus 로고    scopus 로고
    • ‘Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide’
    • K A GLASS, K M KAUFMAN, A L SMITH, E A JOHNSON, J H CHEN and J HOTCHKISS (1999) ‘Toxin production by Clostridium botulinum in pasteurized milk treated with carbon dioxide’. J Food Prot 62(8), 872-876
    • (1999) J Food Prot , vol.62 , Issue.8 , pp. 872-876
    • GLASS, K.A.1    KAUFMAN, K.M.2    SMITH, A.L.3    JOHNSON, E.A.4    CHEN, J.H.5    HOTCHKISS, J.6
  • 35
    • 0033812767 scopus 로고    scopus 로고
    • ‘Microbiological, physiochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres’
    • E GONZALEZ-FANDOS, S SANZ and C OLARTE (2000) ‘Microbiological, physiochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres’. Food Microbiol 17 407-414
    • (2000) Food Microbiol , vol.17 , pp. 407-414
    • GONZALEZ-FANDOS, E.1    SANZ, S.2    OLARTE, C.3
  • 36
    • 0036105162 scopus 로고    scopus 로고
    • ‘Evolution of carbohydrate fraction in carbonated fermented milks as affected by beta-galactosidase activity of starter strains’
    • M GUEIMONDE, N CORZO, G VINDEROLA, J REINHEIMER and C G DE LOS REYES-GAVILAN (2002) ‘Evolution of carbohydrate fraction in carbonated fermented milks as affected by beta-galactosidase activity of starter strains’. J Dairy Res 69 125-137
    • (2002) J Dairy Res , vol.69 , pp. 125-137
    • GUEIMONDE, M.1    CORZO, N.2    VINDEROLA, G.3    REINHEIMER, J.4    DE LOS REYES-GAVILAN, C.G.5
  • 37
    • 0036729932 scopus 로고    scopus 로고
    • 2acidification’
    • C GUILLAUME, S MARCHESSEAU, A LAGAUDE and J L CUQ (2002) ‘Effect of salt addition on the micellar composition of milk subjected to pH reversible CO2acidification’. J Dairy Sci 85 2098-2105
    • (2002) J Dairy Sci , vol.85 , pp. 2098-2105
    • GUILLAUME, C.1    MARCHESSEAU, S.2    LAGAUDE, A.3    CUQ, J.L.4
  • 38
    • 0041812047 scopus 로고
    • ‘Spore forming bacteria in milk. II. Effect of carbon dioxide addition on heat activation of spores of Bacillus species’
    • A H GUIRGUIS, M W GRIFFITHS and D D MUIR (1984) ‘Spore forming bacteria in milk. II. Effect of carbon dioxide addition on heat activation of spores of Bacillus species’. Milchwissenschaft 39(3), 144-146
    • (1984) Milchwissenschaft , vol.39 , Issue.3 , pp. 144-146
    • GUIRGUIS, A.H.1    GRIFFITHS, M.W.2    MUIR, D.D.3
  • 39
    • 0035198407 scopus 로고    scopus 로고
    • ‘Activity and stability of lipases from different sources in supercritical carbon dioxide and near-critical propane’
    • M HABULIN and Z KNEZ (2001) ‘Activity and stability of lipases from different sources in supercritical carbon dioxide and near-critical propane’. J Chem Technol Biotechnol 76 1260-1266
    • (2001) J Chem Technol Biotechnol , vol.76 , pp. 1260-1266
    • HABULIN, M.1    KNEZ, Z.2
  • 40
    • 0014910227 scopus 로고
    • ‘A study on the effect of carbon dioxide on the germination and outgrowth of spores of Clostridium butyricum using a slide culture technique’
    • R HAMBLETON and G J RIGBY (1970) ‘A study on the effect of carbon dioxide on the germination and outgrowth of spores of Clostridium butyricum using a slide culture technique’. J Appl Bacteriol 33 664-673
    • (1970) J Appl Bacteriol , vol.33 , pp. 664-673
    • HAMBLETON, R.1    RIGBY, G.J.2
  • 41
    • 0031445692 scopus 로고    scopus 로고
    • ‘Effect of carbon dioxide on Pseudomonas fluorescens and Listeria monocytogenes growth in aerobic atmospheres’
    • M T HENDRICKS and J H HOTCHKISS (1997) ‘Effect of carbon dioxide on Pseudomonas fluorescens and Listeria monocytogenes growth in aerobic atmospheres’. J Food Prots 60 1548-1552
    • (1997) J Food Prots , vol.60 , pp. 1548-1552
    • HENDRICKS, M.T.1    HOTCHKISS, J.H.2
  • 42
    • 33846311620 scopus 로고    scopus 로고
    • ‘Extended shelf-life milks in North America: a perspective’
    • D K HENYON (1999) ‘Extended shelf-life milks in North America: a perspective’. Int J Dairy Technol 52(3), 95-101
    • (1999) Int J Dairy Technol , vol.52 , Issue.3 , pp. 95-101
    • HENYON, D.K.1
  • 43
    • 0039850728 scopus 로고    scopus 로고
    • ‘Extending shelf-life of dairy products with dissolved carbon dioxide’
    • J H HOTCHKISS and E LEE (1996) ‘Extending shelf-life of dairy products with dissolved carbon dioxide’. Euro Dairy Mag 3 16-19
    • (1996) Euro Dairy Mag , vol.3 , pp. 16-19
    • HOTCHKISS, J.H.1    LEE, E.2
  • 44
    • 0033111630 scopus 로고    scopus 로고
    • ‘Combined effects of carbon dioxide addition and barrier films on microbial and sensory changes in pasteurized milk’
    • J H HOTCHKISS and CHEN H T LAWLESS (1999) ‘Combined effects of carbon dioxide addition and barrier films on microbial and sensory changes in pasteurized milk’. J Dairy Sci 82 690-695
    • (1999) J Dairy Sci , vol.82 , pp. 690-695
    • HOTCHKISS, J.H.1    LAWLESS, H.T.2
  • 46
    • 0035289428 scopus 로고    scopus 로고
    • ‘Formulations and processing of yogurt affect the microbial quality of carbonated yogurt’
    • Y KARAGUL-YUCEER, J C WILSON and C H WHITE (2001) ‘Formulations and processing of yogurt affect the microbial quality of carbonated yogurt’. J Dairy Sci 84 543-550
    • (2001) J Dairy Sci , vol.84 , pp. 543-550
    • KARAGUL-YUCEER, Y.1    WILSON, J.C.2    WHITE, C.H.3
  • 47
    • 84981852438 scopus 로고
    • ‘Growth inhibition of a Pseudomonas by carbon dioxide’
    • A D KING and C W NAGEL (1967) ‘Growth inhibition of a Pseudomonas by carbon dioxide’. J Food Sci 32(5), 575-579
    • (1967) J Food Sci , vol.32 , Issue.5 , pp. 575-579
    • KING, A.D.1    NAGEL, C.W.2
  • 48
    • 84987260391 scopus 로고
    • ‘Influence of carbon dioxide upon the metabolism of
    • A D KING and C W NAGEL (1975) ‘Influence of carbon dioxide upon the metabolism of. Pseudomonas aeruginosa’, J Food Sci 40(2), 362-366
    • (1975) Pseudomonas aeruginosa’, J Food Sci , vol.40 , Issue.2 , pp. 362-366
    • KING, A.D.1    NAGEL, C.W.2
  • 49
    • 84974325001 scopus 로고
    • ‘Preservation of raw milk by the addition of carbon dioxide’
    • J S KING and L A MABBITT (1982) ‘Preservation of raw milk by the addition of carbon dioxide’. J Dairy Res 49(3), 439-447
    • (1982) J Dairy Res , vol.49 , Issue.3 , pp. 439-447
    • KING, J.S.1    MABBITT, L.A.2
  • 50
    • 84886107021 scopus 로고
    • ‘Influence of carbon dioxide and nitrogen on microbial populations and shelf life of cottage cheese and sour cream’
    • F V KOSIKOWSKI and D P BROWN (1972) ‘Influence of carbon dioxide and nitrogen on microbial populations and shelf life of cottage cheese and sour cream’. J Dairy Sci 56 12-18
    • (1972) J Dairy Sci , vol.56 , pp. 12-18
    • KOSIKOWSKI, F.V.1    BROWN, D.P.2
  • 51
    • 0000130512 scopus 로고
    • ‘Sweetened plain and flavored yogurt beverages’
    • F V KOSIKOWSKI and H S CHOI (1985) ‘Sweetened plain and flavored yogurt beverages’. J Dairy Sci 68 613-619
    • (1985) J Dairy Sci , vol.68 , pp. 613-619
    • KOSIKOWSKI, F.V.1    CHOI, H.S.2
  • 52
    • 33750453835 scopus 로고    scopus 로고
    • ‘Carbon dioxide gas analysis and applications in the determination of the shelf-life of modified atmosphere packaged dairy products’,
    • Department of Food Science, Cornell University, Ithaca, NY.
    • Lee E (1996), ‘Carbon dioxide gas analysis and applications in the determination of the shelf-life of modified atmosphere packaged dairy products’, Masters Thesis, Department of Food Science, Cornell University, Ithaca, NY
    • (1996) Masters Thesis,
    • Lee, E.1
  • 53
    • 33846268725 scopus 로고    scopus 로고
    • ‘Microbiological issues associated with heat treated milks’
    • M LEWIS (1999) ‘Microbiological issues associated with heat treated milks’. Int J Dairy Technol 52(4), 121-125
    • (1999) Int J Dairy Technol , vol.52 , Issue.4 , pp. 121-125
    • LEWIS, M.1
  • 54
    • 33750463130 scopus 로고    scopus 로고
    • ‘Effect of dissolved carbon dioxide on the thermal resistance of microorganisms in milk’,
    • Department of Food Science, Cornell University, Ithaca, NY.
    • Loss C R (2001), ‘Effect of dissolved carbon dioxide on the thermal resistance of microorganisms in milk’, Masters Thesis, Department of Food Science, Cornell University, Ithaca, NY
    • (2001) Masters Thesis,
    • Loss, C.R.1
  • 55
    • 0036909083 scopus 로고    scopus 로고
    • ‘The effect of dissolved carbon dioxide on thermal resistance of milk borne microorganisms’
    • C R LOSS and J H HOTCHKISS (2002) ‘The effect of dissolved carbon dioxide on thermal resistance of milk borne microorganisms’. J Food Prot 65 1924-1929
    • (2002) J Food Prot , vol.65 , pp. 1924-1929
    • LOSS, C.R.1    HOTCHKISS, J.H.2
  • 56
    • 84902608719 scopus 로고
    • ‘Effects of organic acids and processing variables on thermal inactivation of Bacillus spores in meat slurries and particulates’,
    • Department of Food Science, Cornell University, Ithaca NY.
    • Lynch D J (1988), ‘Effects of organic acids and processing variables on thermal inactivation of Bacillus spores in meat slurries and particulates’, PhD Thesis, Department of Food Science, Cornell University, Ithaca NY
    • (1988) PhD Thesis,
    • Lynch, D.J.1
  • 57
    • 0035463403 scopus 로고    scopus 로고
    • 2addition to milk on selected analytical testing methods’
    • Y MA, D M BARBANO, J H HOTCHKISS, S MURPHY and J M LYNCH (2001) ‘Impact of CO2addition to milk on selected analytical testing methods’. J Dairy Sci 84 1959-1968
    • (2001) J Dairy Sci , vol.84 , pp. 1959-1968
    • MA, Y.1    BARBANO, D.M.2    HOTCHKISS, J.H.3    MURPHY, S.4    LYNCH, J.M.5
  • 58
    • 84986500396 scopus 로고
    • ‘Modified atmosphere packaging to maintain direct-set cottage cheese quality’
    • 1327
    • A B MANIAR, J E MARCY, J R BISHOP and S E DUNCAN (1994) ‘Modified atmosphere packaging to maintain direct-set cottage cheese quality’. J Food Sci 59 1305-1308. 1327
    • (1994) J Food Sci , vol.59 , pp. 1305-1308
    • MANIAR, A.B.1    MARCY, J.E.2    BISHOP, J.R.3    DUNCAN, S.E.4
  • 59
    • 0141686846 scopus 로고    scopus 로고
    • ‘Effects of carbon dioxide on bacterial growth parameters in milk as measured by conductivity’
    • J D MARTIN, B G WERNER and J H HOTCHKISS (2003) ‘Effects of carbon dioxide on bacterial growth parameters in milk as measured by conductivity’. J Dairy Sci 86 1932-1940
    • (2003) J Dairy Sci , vol.86 , pp. 1932-1940
    • MARTIN, J.D.1    WERNER, B.G.2    HOTCHKISS, J.H.3
  • 60
    • 21844499665 scopus 로고
    • ‘Effect of carbonation of milk on cheddar cheese yield and quality’
    • T MCCARNEY, W M A MULLAN and M T ROWE (1995) ‘Effect of carbonation of milk on cheddar cheese yield and quality’. Milchwissenschaft 50 670-674
    • (1995) Milchwissenschaft , vol.50 , pp. 670-674
    • MCCARNEY, T.1    MULLAN, W.M.A.2    ROWE, M.T.3
  • 61
    • 0031670862 scopus 로고    scopus 로고
    • ‘Morphogenetic and biochemical effects of dissolved carbon dioxide on filamentous fungi in submerged cultivation’
    • M MCINTYRE and B MCNEIL (1998) ‘Morphogenetic and biochemical effects of dissolved carbon dioxide on filamentous fungi in submerged cultivation’. Appl Microbiol Biotechnol 50(3), 291-298
    • (1998) Appl Microbiol Biotechnol , vol.50 , Issue.3 , pp. 291-298
    • MCINTYRE, M.1    MCNEIL, B.2
  • 62
    • 0001991803 scopus 로고
    • ‘Inhibition of pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide’
    • C J MOIR, M J EYLES and J A DAVEY (1993) ‘Inhibition of pseudomonads in cottage cheese by packaging in atmospheres containing carbon dioxide’. Food Microbiol 10(4), 1-7
    • (1993) Food Microbiol , vol.10 , Issue.4 , pp. 1-7
    • MOIR, C.J.1    EYLES, M.J.2    DAVEY, J.A.3
  • 64
    • 0002919024 scopus 로고    scopus 로고
    • ‘The shelf-life of dairy products. 1. Factors influencing raw milk and fresh products’
    • D D MUIR (1996) ‘The shelf-life of dairy products. 1. Factors influencing raw milk and fresh products’. J Soc Dairy Technol 49 24-32
    • (1996) J Soc Dairy Technol , vol.49 , pp. 24-32
    • MUIR, D.D.1
  • 66
    • 0011208675 scopus 로고    scopus 로고
    • ‘A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): application to cheeses packaged under modified atmospheres’
    • C OLARTE, E GONZALEZ-FANDOS and S SANZ (2001) ‘A proposed methodology to determine the sensory quality of a fresh goat's cheese (Cameros cheese): application to cheeses packaged under modified atmospheres’. Food Qual Pref 12 163-170
    • (2001) Food Qual Pref , vol.12 , pp. 163-170
    • OLARTE, C.1    GONZALEZ-FANDOS, E.2    SANZ, S.3
  • 67
    • 0036486646 scopus 로고    scopus 로고
    • ‘The growth of Listeria monocytogenes in fresh goat cheese (Cameros cheese) packaged under modified atmospheres’
    • C OLARTE, E GONZALEZ-FERNANDEZ, M GIMINEZ, S SANZ and J PORTU (2002) ‘The growth of Listeria monocytogenes in fresh goat cheese (Cameros cheese) packaged under modified atmospheres’. Food Microbiol 19 75-82
    • (2002) Food Microbiol , vol.19 , pp. 75-82
    • OLARTE, C.1    GONZALEZ-FERNANDEZ, E.2    GIMINEZ, M.3    SANZ, S.4    PORTU, J.5
  • 68
    • 0005010956 scopus 로고
    • ‘Deposit formation in UHT plants. III. Effect of pH of milk in directly and indirectly heated plants’
    • G R PATIL and H REUTER (1988) ‘Deposit formation in UHT plants. III. Effect of pH of milk in directly and indirectly heated plants’. Milchwissenschaft 43 360-362
    • (1988) Milchwissenschaft , vol.43 , pp. 360-362
    • PATIL, G.R.1    REUTER, H.2
  • 69
    • 84891277961 scopus 로고
    • ‘Effect of nitrogen, carbon monoxide, and carbon dioxide on the activity of proteases of Pseudomonas fragi and
    • B PICHARD, R E SIMARD and C BONCHARD (1984) ‘Effect of nitrogen, carbon monoxide, and carbon dioxide on the activity of proteases of Pseudomonas fragi and. Streptomyces caespitosus’, Sci Aliment 4(4), 595-608
    • (1984) Streptomyces caespitosus’, Sci Aliment , vol.4 , Issue.4 , pp. 595-608
    • PICHARD, B.1    SIMARD, R.E.2    BONCHARD, C.3
  • 70
    • 21144481119 scopus 로고
    • ‘Shelf-life extension of Taleggio cheese by modified atmosphere packaging’
    • L PIERGIOVANNI, P FAVA and M MORO (1993) ‘Shelf-life extension of Taleggio cheese by modified atmosphere packaging’. Ital J Food Sci 2 115-127
    • (1993) Ital J Food Sci , vol.2 , pp. 115-127
    • PIERGIOVANNI, L.1    FAVA, P.2    MORO, M.3
  • 71
    • 0034386636 scopus 로고    scopus 로고
    • ‘The effect of modified atmosphere packaging on the microbial ecology in Requeijao, a Portuguese whey cheese’
    • M E PINTADO and F X MALCATA (2000) ‘The effect of modified atmosphere packaging on the microbial ecology in Requeijao, a Portuguese whey cheese’. J Food Process Preserv 24 107-124
    • (2000) J Food Process Preserv , vol.24 , pp. 107-124
    • PINTADO, M.E.1    MALCATA, F.X.2
  • 73
    • 0019171811 scopus 로고
    • ‘The carbon dioxide requirements of anaerobic bacteria’
    • S REILLY (1980) ‘The carbon dioxide requirements of anaerobic bacteria’. J Med Microbiol 13 573-579
    • (1980) J Med Microbiol , vol.13 , pp. 573-579
    • REILLY, S.1
  • 75
    • 85015563387 scopus 로고
    • ‘Inhibition of psychrotrophic bacterial growth in refrigerated milk by addition of carbon dioxide’
    • R F ROBERTS and G S TORREY (1988) ‘Inhibition of psychrotrophic bacterial growth in refrigerated milk by addition of carbon dioxide’. J Dairy Sci 71(1), 52-60
    • (1988) J Dairy Sci , vol.71 , Issue.1 , pp. 52-60
    • ROBERTS, R.F.1    TORREY, G.S.2
  • 76
    • 0023953212 scopus 로고
    • ‘Effect of carbon dioxide on growth and extracellular enzyme production by
    • M T ROWE (1988) ‘Effect of carbon dioxide on growth and extracellular enzyme production by. Pseudomonas fluorescens’, Int J Food Microbiol 6 51-56
    • (1988) Pseudomonas fluorescens’, Int J Food Microbiol , vol.6 , pp. 51-56
    • ROWE, M.T.1
  • 77
    • 0029743634 scopus 로고    scopus 로고
    • ‘Preservation of the microbiological and biochemical quality of raw milk by carbon dioxide addition: a pilot-scale study’
    • P RUAS-MADIEDO, J C BADA-GANCEDO, E FERNANDEZ-GARCIA, D G DELLANO and C G REYES-GAVILAN (1996) ‘Preservation of the microbiological and biochemical quality of raw milk by carbon dioxide addition: a pilot-scale study’. J Food Prot 59(5), 502-508
    • (1996) J Food Prot , vol.59 , Issue.5 , pp. 502-508
    • RUAS-MADIEDO, P.1    BADA-GANCEDO, J.C.2    FERNANDEZ-GARCIA, E.3    DELLANO, D.G.4    REYES-GAVILAN, C.G.5
  • 79
    • 0001287710 scopus 로고    scopus 로고
    • ‘Influence of carbon dioxide addition to raw milk on microbial levels and some fat-soluble vitamin contents of raw and pasteurized milk’
    • P RUAS-MADIEDO, V BASCARAN, A BRANA, J C BADA-GANCEDO and C G DE LOS REYES-GAVILAN (1998) ‘Influence of carbon dioxide addition to raw milk on microbial levels and some fat-soluble vitamin contents of raw and pasteurized milk’. J Agric Food Chem 46(7), 1552-1555
    • (1998) J Agric Food Chem , vol.46 , Issue.7 , pp. 1552-1555
    • RUAS-MADIEDO, P.1    BASCARAN, V.2    BRANA, A.3    BADA-GANCEDO, J.C.4    DE LOS REYES-GAVILAN, C.G.5
  • 80
    • 0345073139 scopus 로고    scopus 로고
    • ‘Afuega'l pitu cheese quality: carbon dioxide addition to refrigerated milk in acid-coagulated cheese making’
    • P RUAS-MADIEDO, C BADA-GANCEDO, L ALONSO and D REYES-GAVILAN (1998) ‘Afuega'l pitu cheese quality: carbon dioxide addition to refrigerated milk in acid-coagulated cheese making’. Int Dairy J 8 951-958
    • (1998) Int Dairy J , vol.8 , pp. 951-958
    • RUAS-MADIEDO, P.1    BADA-GANCEDO, C.2    ALONSO, L.3    REYES-GAVILAN, D.4
  • 82
    • 0000805937 scopus 로고
    • 2at the cell membrane’
    • D F SEARS and R M EISENBERG (1961) ‘A model representing a physiological role of CO2at the cell membrane’. J Gen Physiol 44(5), 869-887
    • (1961) J Gen Physiol , vol.44 , Issue.5 , pp. 869-887
    • SEARS, D.F.1    EISENBERG, R.M.2
  • 83
    • 0002664570 scopus 로고    scopus 로고
    • Food Microbiology Fundamentals and Frontiers
    • M P DOYLE, L R BEAUCHAT, T J MONTVILLE,(Eds), Washington DC: ASM Press
    • P SETLOW and E A JOHNSON (1997) Food Microbiology Fundamentals and Frontiers. M P DOYLE, L R BEAUCHAT, T J MONTVILLE,(Eds) ‘Spores and their significance’ Washington DC: ASM Press 30-65
    • (1997) ‘Spores and their significance’ , pp. 30-65
    • SETLOW, P.1    JOHNSON, E.A.2
  • 84
    • 0040737938 scopus 로고
    • ‘Effect of infusion of carbon dioxide on the bacterial growth in fluid milk’
    • (Suppl)
    • W F SHIPE, G F SENYK, E J ADLER and R A LEDFORD (1982) ‘Effect of infusion of carbon dioxide on the bacterial growth in fluid milk’. J Dairy Sci 65 77. (Suppl)
    • (1982) J Dairy Sci , vol.65 , pp. 77
    • SHIPE, W.F.1    SENYK, G.F.2    ADLER, E.J.3    LEDFORD, R.A.4
  • 85
    • 0030466261 scopus 로고    scopus 로고
    • ‘Vitamin stability and growth of psychrotrophic bacteria in refrigerated raw milk acidified with carbon dioxide’
    • I SIERRA, M PRODONAV, M CALVO, A OLANO and C VIDAL-VALVERDE (1996) ‘Vitamin stability and growth of psychrotrophic bacteria in refrigerated raw milk acidified with carbon dioxide’. J Food Prot 59(12), 1305-1310
    • (1996) J Food Prot , vol.59 , Issue.12 , pp. 1305-1310
    • SIERRA, I.1    PRODONAV, M.2    CALVO, M.3    OLANO, A.4    VIDAL-VALVERDE, C.5
  • 86
    • 0041671147 scopus 로고
    • ‘Effect of pH on the formation of deposit from milk on heated surfaces during ultrahigh-temperature processing’
    • P J SKUDDER, B E BROOKER, A D BONSEY and N R ALVAREZ-GUERRERO (1986) ‘Effect of pH on the formation of deposit from milk on heated surfaces during ultrahigh-temperature processing’. J Dairy Res 53 75-87
    • (1986) J Dairy Res , vol.53 , pp. 75-87
    • SKUDDER, P.J.1    BROOKER, B.E.2    BONSEY, A.D.3    ALVAREZ-GUERRERO, N.R.4
  • 87
    • 0031979648 scopus 로고    scopus 로고
    • ‘Carbon dioxide as a regulator of gene expression in microorganisms’
    • S STRETTON and A GOODMAN (1998) ‘Carbon dioxide as a regulator of gene expression in microorganisms’. Antonie van Leeuwenhoek 73 79-85
    • (1998) Antonie van Leeuwenhoek , vol.73 , pp. 79-85
    • STRETTON, S.1    GOODMAN, A.2
  • 88
    • 0033567553 scopus 로고    scopus 로고
    • ‘Measurement of the solubility of carbon dioxide in milk at high pressures’
    • P M TOMASULA and R T BOSWELL (1999) ‘Measurement of the solubility of carbon dioxide in milk at high pressures’. J Supercrit Fluids 16 21-26
    • (1999) J Supercrit Fluids , vol.16 , pp. 21-26
    • TOMASULA, P.M.1    BOSWELL, R.T.2
  • 89
    • 0000019091 scopus 로고
    • ‘The influence of carbon dioxide on bacteria’
    • G VALLEY and L F RETTGER (1927) ‘The influence of carbon dioxide on bacteria’. J Bacteriol 14 101
    • (1927) J Bacteriol , vol.14 , pp. 101
    • VALLEY, G.1    RETTGER, L.F.2
  • 90
    • 0034042052 scopus 로고    scopus 로고
    • ‘Effect of carbon dioxide under high presssure on the survival of cheese starter cultures’
    • D L VAN HEKKEN, K T RAJKOWSKI, P M TOMASULA, M H TUNICK and V H HOLSINGER (2000) ‘Effect of carbon dioxide under high presssure on the survival of cheese starter cultures’. J Food Prot 63 758-762
    • (2000) J Food Prot , vol.63 , pp. 758-762
    • VAN HEKKEN, D.L.1    RAJKOWSKI, K.T.2    TOMASULA, P.M.3    TUNICK, M.H.4    HOLSINGER, V.H.5
  • 91
    • 0033836117 scopus 로고    scopus 로고
    • ‘Characteristics of carbonated fermented milk and survival of probiotic bacteria’
    • C G VINDEROLA, M GUEIMONDE, T DELGADO and J A REINHEIMER DE LOS REYES-GAVILAN (2000) ‘Characteristics of carbonated fermented milk and survival of probiotic bacteria’. Int Dairy J 10 213-220
    • (2000) Int Dairy J , vol.10 , pp. 213-220
    • VINDEROLA, C.G.1    GUEIMONDE, M.2    DELGADO, T.3    REINHEIMER, J.A.4
  • 92
    • 0036366269 scopus 로고    scopus 로고
    • ‘Effect of carbon dioxide on the growth of Bacillus cereus spores in milk during storage’
    • B G WERNER and J H HOTCHKISS (2002) ‘Effect of carbon dioxide on the growth of Bacillus cereus spores in milk during storage’. J Dairy Sci 85 15-18
    • (2002) J Dairy Sci , vol.85 , pp. 15-18
    • WERNER, B.G.1    HOTCHKISS, J.H.2
  • 93
    • 0002678419 scopus 로고
    • 2-enriched atmospheres for meats, fish, and produce’
    • S K WOLFE (1980) ‘Use of CO- and CO2-enriched atmospheres for meats, fish, and produce’. Food Technol 34(3), 55-58
    • (1980) Food Technol , vol.34 , Issue.3 , pp. 55-58
    • WOLFE, S.K.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.