University of Anbar
  • Register
  • Login
  • العربیة

ANBAR JOURNAL OF AGRICULTURAL SCIENCES

Notice

As part of Open Journals’ initiatives, we create website for scholarly open access journals. If you are responsible for this journal and would like to know more about how to use the editorial system, please visit our website at https://ejournalplus.com or
send us an email to info@ejournalplus.com

We will contact you soon

  1. Home
  2. Volume 16, Issue 2
  3. Authors

Current Issue

By Issue

By Subject

Keyword Index

Author Index

Indexing Databases XML

About Journal

Aims and Scope

Editorial Board

Editorial Staff

Facts and Figures

Publication Ethics

Indexing and Abstracting

Related Links

FAQ

Peer Review Process

News

INFLUENCE OF CO2 ADDITION TO RAW MILK ON INHIBITION OF PSYCHROPHILIC BACTERIA AND SOME SENSORY CHARACTERISTICS OF PASTEURIZED MILK

    Atallah H Abdulghani M. F. Al-Shammari B.A. Alkhateeb

ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2018, Volume 16, Issue 2, Pages 43-51
https://doi.org/10.32649/ajas

  • Show Article
  • Download
  • Cite
  • Statistics
  • Share

Abstract

Influence of carbon dioxide on the activity of psychrophilic bacteria in raw bovine milk was investigated. ‎Also, some sensory characteristics of pasteurized milk which processed from raw milk ‎preserved by CO2 were studied. Firstly, effect of CO2 addition to raw milk was ‎compared with the acidification of raw milk to pH 6.2 with lactic acid and with control milk. The results showed partial inhibition in ‎psychrophilic microorganisms count in CO2-treated milk compared to both lactic acid-treated and control ‎milks during four days of study. Secondly, the effect of two low temperatures (4 and 10 °C) on reducing psychrophilic bacterial count was evaluated. The storage ‎temperature affected the growth of psychrophilic bacteria in CO2-treated milk; the lower temperature was the best; samples stored at 4 °C showed better inhibition in psychrophilic microorganisms count in comparison with the samples kept at 10°C. Thirdly, organoleptic ‎characteristics of pasteurized milk (65 °C/30 min) processed from raw milk treated ‎with CO2 showed insignificant differences (p?0.05) in taste, aroma and colour ‎between CO2-treated and control milks.
Keywords:
    Co2 -- Raw Milk -- Psychrophilic Bacteria -- Pasteurized Milk
  • PDF (1061 K)
  • XML
(2018). INFLUENCE OF CO2 ADDITION TO RAW MILK ON INHIBITION OF PSYCHROPHILIC BACTERIA AND SOME SENSORY CHARACTERISTICS OF PASTEURIZED MILK. ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 16(2), 43-51. doi: https://doi.org/10.32649/ajas
Atallah H Abdulghani; M. F. Al-Shammari; B.A. Alkhateeb. "INFLUENCE OF CO2 ADDITION TO RAW MILK ON INHIBITION OF PSYCHROPHILIC BACTERIA AND SOME SENSORY CHARACTERISTICS OF PASTEURIZED MILK". ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 16, 2, 2018, 43-51. doi: https://doi.org/10.32649/ajas
(2018). 'INFLUENCE OF CO2 ADDITION TO RAW MILK ON INHIBITION OF PSYCHROPHILIC BACTERIA AND SOME SENSORY CHARACTERISTICS OF PASTEURIZED MILK', ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 16(2), pp. 43-51. doi: https://doi.org/10.32649/ajas
INFLUENCE OF CO2 ADDITION TO RAW MILK ON INHIBITION OF PSYCHROPHILIC BACTERIA AND SOME SENSORY CHARACTERISTICS OF PASTEURIZED MILK. ANBAR JOURNAL OF AGRICULTURAL SCIENCES, 2018; 16(2): 43-51. doi: https://doi.org/10.32649/ajas
  • RIS
  • EndNote
  • BibTeX
  • APA
  • MLA
  • Harvard
  • Vancouver
  • Article View: 22
  • PDF Download: 8
  • LinkedIn
  • Twitter
  • Facebook
  • Google
  • Telegram
  • Home
  • Glossary
  • News
  • Aims and Scope
  • Privacy Policy
  • Sitemap
This journal is licensed under a Creative Commons Attribution 4.0 International (CC-BY 4.0)

Powered by eJournalPlus