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首页> 外文期刊>International Journal of Molecular Sciences >Potential of Nitrogen Gas (N2) Flushing to Extend the Shelf Life of Cold Stored Pasteurised Milk
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Potential of Nitrogen Gas (N2) Flushing to Extend the Shelf Life of Cold Stored Pasteurised Milk

机译：氮气（N 2 ）冲洗的潜力可延长冷藏巴氏杀菌牛奶的保质期

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摘要

For different reasons, the amount of food loss for developing and developed countries is approximately equivalent. Altogether, these losses represent approximately 1/3 of the global food production. Significant amounts of pasteurised milk are lost due to bad smell and unpleasant taste. Currently, even under the best cold chain conditions, psychrotolerant spore-forming bacteria, some of which also harbour virulent factors, limit the shelf life of pasteurised milk. N2 gas-based flushing has recently been of interest for improving the quality of raw milk. Here, we evaluated the possibility of addressing bacterial growth in pasteurised milk during cold storage at 6 °C and 8 °C. Clearly, the treatments hindered bacterial growth, in a laboratory setting, when N2-treated milk were compared to the corresponding controls, which suggests that N2-flushing treatment constitutes a promising option to extend the shelf life of pasteurised milk.
机译：由于不同的原因，发展中国家和发达国家的粮食损失额大约相等。这些损失总共约占全球粮食产量的1/3。由于难闻的气味和难闻的味道，大量的巴氏杀菌牛奶流失了。目前，即使在最佳的冷链条件下，抗精神病菌的孢子形成细菌也会限制巴氏杀菌牛奶的保质期，其中一些细菌也具有毒性因子。基于N 2 的气体冲洗技术最近对于提高原料乳的质量引起了人们的兴趣。在这里，我们评估了解决在6°C和8°C冷藏期间巴氏灭菌牛奶中细菌生长的可能性。显然，在实验室环境中，将N 2 处理过的牛奶与相应的对照进行比较时，这种处理阻碍了细菌的生长，这表明N 2 冲洗处理构成了细菌的生长。延长巴氏杀菌牛奶保质期的有希望的选择。

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