摘要：Extension of the shelf life of refrigerated products requires, at a minimum, reductions in the growth rate of spoilage microorganisms and subsequent deterioration of the product. Reduction of initial bacterial loads coming from the raw material, improvement of pasteurization regimes, and reduction of pre-process contamination have all been employed with measured success for increasing the shelf life. The use of antimicrobial additives has been discouraged primarily due to labeling requirements and perceived toxicity risks. Carbon dioxide (CO 2 ) is a naturally occurring milk component and inhibitory toward dairy spoilage microorganisms; however, the precise mechanism is not fully understood. CO 2 addition through modified atmosphere packaging or direct injection is used world wide commercially as a cost-effective and favored process for the extension of shelf life of dairy products. New CO 2 technologies are being developed for the improvement of the shelf life, quality, and yield of a diverse range of dairy products, including cheeses, cottage cheese, yogurt, butter and fermented dairy beverages. In this study, a comprehensive review of past and present researches related to quality improvement of such dairy products using CO 2 is presented.
关键词：Carbon dioxide; cheeses; yogurt; ice cream; milk powder; shelf life
