Abstract
The influence of CO2 treatment on free monosaccharides and myo-inositol in raw and pasteurized milk during cold storage was studied. Pasteurization did not cause significant changes in the monosaccharide fraction. No variations in the level of galactose and myo-inositol in untreated and CO2-treated samples were observed during cold storage. The content of glucose decreased considerably during cold storage due to bacterial growth in pasteurized milk. During cold storage of pasteurized milk no changes in N-acetylgalactosamine were observed, whereas N-acetylglucosamine decreased considerably after 15 days. No differences between untreated and CO2-treated milks were found. A substantial decrease in N-acetylglucosamine and a gradual increase in N-acetylgalactosamine were observed in raw milk during cold storage. The former was attributed to consumption of this hexosamine by microorganisms and the latter was probably due to microbial glycosidic enzymes. The addition of CO2 to raw milk proved to be a useful treatment for milk preservation without modifying the free monosaccharide fraction.
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