CO2 adds shelf life

Prepared Foods, Sept, 1997

Dr. Joe Hotchkiss, at the Northeast Dairy Foods Research Center/Cornell University (NDFRC), conducted initial research which involves dissolving C[O.sub.2] into cream dressing before mixing with cheese curd to inhibit bacterial growth. Potential for the dairy industry is tremendous and several dairies are already applying the technology to their processes. "Dairy distribution areas can be greatly extended," says Hotchkiss. "Additionally, processors can reduce buy-backs of out-of-code items from retailers and cut back on artificial preservatives, all of which improve their bottom lines."

Praxair Inc. (formerly Liquid Carbonic) has worked very closely with the NDFRC for the last four years on the process. It uses patented in-line sparging devices to introduce gas into the cream portion of cottage cheese. Adjustable gas control allows processing changes without losing C[O.sub.2] effectiveness. Blanketing product holding tanks and other areas with C[O.sub.2] is also included in the process.

Processing with C[O.sub.2]:

* Inhibits growth of many bacteria, yeasts and molds.

* Reduces physical separation of the product components.

* Inhibits oxidative rancidity, minimizing degradation reactions.

Using C[O.sub.2] in ice cream mixes and other fluid dairy products could eliminate off-flavor and flavor degradation caused by heat sterilization.