Carbonation of Milk - A New Concept | Animal Husbandry & Veterinary Science Optional for UPSC PDF Download

Carbonation of Milk

Introduction:

• The conventional method of rapidly cooling milk has largely eradicated the spoilage of raw milk by lactic acid bacteria. Despite this, storage conditions still encourage the growth of Gram-negative psychrotrophic bacteria in milk. 

Research Findings:

• W. E. Espie and R. H. Madden from the Food Science Division of the Department of Agriculture for Northern Ireland conducted a study suggesting that carbon dioxide can increase the shelf life of bulk milk. 

Method of Carbonation:

• Carbonation involves the addition of carbon dioxide (CO₂) to fresh chilled milk, which is a cost-effective method for preserving bulk milk. 

Research Study Details:

• The study aimed to investigate the impact of carbon dioxide treatment on the indigenous microbial flora of raw milk stored at 6°C under simulated commercial bulk storage conditions to control psychrotrophic microorganisms. 

Experimental Protocols:

• To replicate conditions in large commercial bulk raw milk storage silos, three pilot-scale 50-liter units were set up.
• Each unit was equipped with an aseptic sampling port, a CO₂ gas sparging system, and an outlet vent tube.
• After sterilization, each unit was flushed with CO₂ gas to achieve a final concentration of 30 mmole CO₂, with one unit serving as the untreated control. All units were maintained at 6°C throughout each run.
• The concentration of dissolved CO₂ in milk was measured after the CO₂ flushing process.
• Microbiological analysis was conducted on samples of CO₂-flushed milk at specific intervals to count psychrotrophic bacteria and total bacteria, including coliforms. 

Microbial Population Assessment:

• Analysis of the microbial population in CO₂-flushed milk showed that coliforms mirrored the growth patterns of total bacterial counts, constituting only a small percentage of the total flora. Effective control of coliforms by CO₂ was evident. 

Benefits of Carbonation:

• Carbonation demonstrated a significant reduction in coliforms and other bacteria in fresh milk, leading to an extended storage life. Even poor-quality milk showed improved control of Pseudomonas species, indicating enhanced shelf life. 

Conclusion:

• Carbonation of milk presents a promising approach to controlling harmful bacteria, extending the shelf life of milk and enhancing the quality of dairy products.

Overview of Reports on Carbon Dioxide Technology in Dairy Industry

Study by Ruas Madiedo and Team from Spain

Findings:

• Addition of CO₂ to milk hindered microorganism growth in raw milk without compromising vitamin stability. 
• Vacuum de-gasification and pasteurization removed CO₂ partially, rendering milk safe for consumption. 
• Residual CO₂ in pasteurized milk extended shelf-life by inhibiting bacteria without harming key vitamins. 

Report by Dairy Management Inc. (DMI) in the USA

Key Points: 

• CO₂ technology aids in extending the shelf-life of perishable dairy products. 
• Freshness enhancement resulted from CO₂ injection in milk and cottage cheese to impede bacterial growth. 
• Shelf-life can be tripled with CO₂ injection and high-barrier packaging to maintain freshness during distribution and consumption.

Implementation and Economic Benefits

Implementation Details: 

• Approximately 12 dairies in the USA currently utilize Carbon Dioxide Technology, enhancing product shelf-life. 
• Collaboration with a CO₂ supplier for evaluation, testing, and installation is crucial for successful adoption. 
• Cost-effective implementation without operational disruptions. 

Economic Advantages:

• Low-level carbonation restricts microflora proliferation, extending milk freshness. 
• Carbonation treatment benefits both the producer and processor, especially with high-quality milk. 
• Cost-effective bulk milk preservation with CO₂ on a commercial scale. 

Advantages of CO₂ Technology in Dairy Industr 

Benefits: 

• CO₂'s inhibitory properties strengthen at lower temperatures. 
• Commercially feasible with high-quality milk. 
• Easy operation, consumer acceptance, and potential cost benefits through facility and manpower optimization. 
• Use of CO₂ on farms to maintain milk quality and reduce transport costs.

These comprehensive studies highlight how CO₂ technology in the dairy industry effectively extends product shelf-life, enhances freshness, and offers economic advantages for producers and processors alike.