Content area
Full Text
J Food Sci Technol (January 2014) 51(1):130135 DOI 10.1007/s13197-011-0473-2
ORIGINAL ARTICLE
Extended shelf life flavoured dairy drink using dissolved carbon dioxide
Menon Rekha Ravindra & K. Jayaraj Rao &
B. Surendra Nath & Chand Ram
Revised: 1 July 2011 /Accepted: 22 July 2011 /Published online: 3 August 2011 # Association of Food Scientists & Technologists (India) 2011
Abstract Cardamom flavoured dairy beverage prepared using standardized method was carbonated in glass bottles. Carbonation at 50 psi pressure for 30 s was recommended. The pasteurized flavoured drink, carbonated or otherwise was evaluated for sensory, chemical and microbial quality during its refrigerated storage. The uncarbonated control samples were found to be sensorily acceptable up to 14 days, while the carbonated beverage remained acceptable up to 30 days. Carbonation of drink significantly affected the pH and acidity of product without reducing its acceptability. Carbonation resulted in inhibition of microbes, the effect was pronounced on psychrotrophic count. There was a linear but marginal increase in the pH of the carbonated samples till the 17th day of storage; the values diminished thereafter. The carbonated samples also had significantly reduced contents of FFA and soluble nitrogen compared to that of uncarbonated control samples as storage progressed beyond 10 days and this was attributed to inhibited microbial growth.
Keywords Flavoured milk . Carbonation . Sensory.
Chemical . Microbial . Shelf life
Introduction
Flavoured milk is a sweetened milk beverage, usually made using low fat milk, sugar, permitted colourings and artificial or natural flavourings. Flavoured milk, in the Indian market, has a projected annual growth rate of 27% (Baisya
2005). The flavoured milk market in India is dominated by popular brands like Amul, Britannia and Nestle and the major regional brands include Saras in Rajasthan, Verka in Punjab and Nandini in Karnataka. Flavoured milk is usually pasteurized, sterilized or heat treated at ultra-high-temperature for extending its shelf life. The pasteurised flavoured milk has a shelf life of 57 days under refrigerated storage while the sterilized product has a shelf life of about 90180 days at room temperature. For extended shelf life, apart from heat sterilisation, local manufacturers use other techniques like chilled storage.
Carbon dioxide (CO2) has a prevailing inhibitory effect on microbial growth (Dixon and Kell 1989) and has been used as a...