The coming of carbon dioxide: CO2 is now inhibiting microorganism growth and spoilage in more applications than ever.: An article from: Food Processing

This digital document is an article from Food Processing, published by Putman Media, Inc. on February 1, 1999. The length of the article is 1001 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

From the supplier: Carbon dioxide is becoming more popular as a way to substantially extend the shelf life of dairy products such as cottage cheese, ricotta cheese, yogurts and ice cream mixes. Carbon dioxide, along with nitrogen and oxygen, has been a popular preserving agent for fresh fruits and vegetables. Recent developments have shown that it can increase shelf life of dairy products by 50% to 100% by delaying the growth of bacteria that cause spoilage.

Citation Details
Title: The coming of carbon dioxide: CO2 is now inhibiting microorganism growth and spoilage in more applications than ever.
Author: Tom Zind
Publication:Food Processing (Magazine/Journal)
Date: February 1, 1999
Publisher: Putman Media, Inc.
Volume: 60 Issue: 2 Page: 81(2)

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