Impact of CO_2 Addition to Milk on Selected Analytical Testing Methods

摘要

The addition of CO_2 to raw milk and dairy products controls the growth of psychrotrophic bacteria at re - frigeration temperatures. The objective of this study was to determine the effects of dissolved CO_2 in milk on the performance of four important routine testing methods: antibiotic residue test, freezing point test, in - frared milk component analysis, and alkaline phospha - tase test. Raw or pasteurized whole milk was carbon ated at < 4 deg. C to contain approximately 0 (control), 200, 400, 600, and 1000 ppm of CO_2.