Compositional characteristics of dairy products and their potential nondairy applications after shelf-life

Nasralla, Nermeen N.; Gomah, Nanis H.; Aly, M. M.; Abdel-Aleem, Jelan A.; Hammam, Ahmed R. A.; Osman, Dina M.; El-Derwy, Yaser M. A.

doi:10.1016/j.crfs.2021.12.017

Cited by 5 publications

(4 citation statements)

References 32 publications

(37 reference statements)

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“…Our results are also consistent with a previously published study by the other researchers on the composition of milk and other dairy products [13]. Tey found that there were no noticeable changes in fat, protein, acidity, and lactose contents as well as total material count of the sterilized milk before and after the expiration date [13].…”

Section: Homogeneoussupporting

confidence: 93%

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Investigation on Bacterial Growth and pH in Milk after the Expiration Date

Yang,

Troemper

et al. 2023

The Scientific World Journal

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Food waste is a serious national and global problem. Milk is one of the most frequently wasted food items. This study aims to determine how long postexpiration-pasteurized milk may still be safe to consume and what is the relationship between bacterial growth from the milk and time after expiration. The experiments were carried out by incubating milk with agarose gel. The results showed that the bacterial growth was relatively low for at least the first few days after expiration. The more the days passed after the expiration date, the more the bacteria grew from the milk. There was no significant difference in the bacteria colony numbers in the whole milk samples opened either on day 0 or day 5 of expiration. None of the fat-free milk samples collected on the later (1–10) days showed any statistically significant difference in bacterial growth compared to the samples collected on the day after expiration (day 0). The bacterial growth increased with the increasing fat content of the milk. In addition, the rate of bacterial growth from the milk correlated with the acidity of the milk that is measured by pH. No significant sensory changes could be detected in any of the milk samples immediately after opening on the day of expiration or for up to 10 days after expiration when the unopened cartons were kept refrigerated. However, within 24 hours of opening the carton, whole milk that has expired for 6 or more days and 2% milk that has expired for 8 or more days developed a sour taste and mildly pungent smell. This sensory change was accompanied by the formation of lumps and fat-water separation. Fat-free milk samples remained unchanged under the same conditions. The experimental results suggest that whole and 2% skim milk may be safe for consumption up to 5-6 days after expiration. Fat-free milk may be safe for consumption up to 10 days after expiration, possibly longer. This study devised a way to show that milk is still safe for consumption after expiration; it will help reduce food waste.

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Section: Homogeneoussupporting

confidence: 93%

“…Tis can be achieved by policy changes allowing longer time between pasteurization and expiration, by industry initiatives to standardize the nomenclature of expiration date, or by consumer education. In addition, expired dairy products can be used to make soap and cosmetic products [13], further reducing waste.…”

Section: Homogeneousmentioning

confidence: 99%

Investigation on Bacterial Growth and pH in Milk after the Expiration Date

Yang,

Troemper

et al. 2023

The Scientific World Journal

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“…Dairy products also represent a great group of food products with an extensive variety and geographic distribution [ 130 ], but with limited shelf-life due to spoilage microorganisms’ growth [ 131 ], which degrade milk components causing an unsatisfactory quality of the product [ 132 ]. Therefore, there is an increasing need to protect and prolong the shelf-life of such products.…”

Section: Application and Effects Of Nisin Incorporated Packaging Mate...mentioning

confidence: 99%

Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview

Popa

Miteluţ

Râpă

et al. 2022

Foods

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The preservation of food represents one of the greatest challenges in the food industry. Active packaging materials are obtained through the incorporation of antimicrobial and/or antioxidant compounds in order to improve their functionality. Further, these materials are used for food packaging applications for shelf-life extension and fulfilling consumer demands for minimal processed foods with great quality and safety. The incorporation of antimicrobial peptides, such as nisin, has been studied lately, with a great interest applied to the food industry. Antimicrobials can be incorporated in various matrices such as nanofibers, nanoemulsions, nanoliposomes, or nanoparticles, which are further used for packaging. Despite the widespread application of nisin as an antimicrobial by directly incorporating it into various foods, the use of nisin by incorporating it into food packaging materials is researched at a much smaller scale. The researchers in this field are still in full development, being specific to the type of product studied. The purpose of this study was to present recent results obtained as a result of using nisin as an antimicrobial agent in food packaging materials, with a focus on applications on products of animal origin. The findings showed that nisin incorporated in packaging materials led to a significant reduction in the bacterial load (the total viable count or inoculated strains), maintained product attributes (physical, chemical, and sensorial), and prolonged their shelf-life.

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“…Consumption of inter-species milk is common, particularly among humans, who consume other mammalian milk [6]. Milk is a good medium for the growth of microorganisms [7], especially pathogenic bacteria such as Staphylococcus aureus, Escherichia coli, and Salmonella sp [8], [9]. Microorganisms in raw milk can thrive if stored at room temperature [10], [11].…”

Section: Introductionmentioning

confidence: 99%

Dynamic Study and PI Control of Milk Cooling Process

Agustriyanto¹,

Mochni²

2022

Int. J. Adv. Sci. Eng. Inf. Technol.

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The background of this research is to understand the operation process, which is the main goal of developing the process model. This model is often used for operator training, process design, safety system analysis, or control system design. The dynamic model of the milk cooling process from 36˚C to 4˚C using chilled water available at 2˚C was performed. Chilled water was maintained at a constant temperature by using a refrigerant unit. The process being investigated was a Packo brand milk cooling tank belonging to KUD SAE Pujon (Malang -Indonesia). A fundamental heat balance method was used to derive the model, leading to a first-order transfer function process. For a 2-hr cooling process, the gain and time constant values are 1.00 and 42.3548 mins, respectively. Heat balance was then extended to continuous processes so that its transfer function could also be obtained. This study simulated and investigated the behavior of batch and continuous processes. Process Identification via input-output data was also introduced for continuous process. The process model obtained from the system identification toolbox was very useful in control, such as for determining tuning parameters via the Ziegler-Nichol method for Proportional-Integral control. However, a small delay was required to be introduced to the system as the first order process without time Ziegler Nichol method cannot be implemented. Further research may include other system identification methods, such as ARX, ARMAX, Output-Error, Box Jenkins etc., or implementing advanced process control for milk cooling.

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Compositional characteristics of dairy products and their potential nondairy applications after shelf-life

Cited by 5 publications

References 32 publications

Investigation on Bacterial Growth and pH in Milk after the Expiration Date

Investigation on Bacterial Growth and pH in Milk after the Expiration Date

Antimicrobial Active Packaging Containing Nisin for Preservation of Products of Animal Origin: An Overview

Dynamic Study and PI Control of Milk Cooling Process

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