Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions

Abstract

The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at 10℃ and 15℃ had a shelf life of 221 d, while those stored at 25℃ and 35℃ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the “Process Criteria and Ingredient Standard of Livestock Products” by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at 10℃, 15℃, 25℃ and 35℃ was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.

Evaluation of Chemical, Physical, Microbial and Sensory Properties of Garlic Butter by Using Cow Milk

“…The variation might be drained of the moisture from butter. Park et al [23] also reported similar variations in their study. The changes (p<0.05) in the pH during the refrigerated storage (7 °C) of butter are presented in Table II.…”

The Effect of Different Heat Treatment on the Nutritional Value of Milk and Milk Products and Shelf-Life of Milk Products. A Review

“…However, butter churned at 10 °C contains more solid fat facilitating incorporation of more water in the butter .matrix, when compared to butter churned at 22 °C. Churning at low temperature (TL) and TLW results in butter with an average water droplet size at day 5 of 5.5 mm, while commercial butter had an average diameter of 2.8mm [43]. An increase in the churning temperature from 10 to 22 °C leads to a significant increase in water droplet size, with an average value of 18.5mm, corresponding to a decreased SFC.…”

Evaluation of the effect of fennel (Foeniculum vulgare Mill) essential oil addition on the quality parameters and shelf‐life prediction of yoghurt

“…To develop a predictive model to quantify the shelf life of yoghurt with FEO, a mathematical model was developed (Mataragas et al ). Park et al () have used the Arrhenius equation to calculate the shelf lives of butter and cheese according to physiochemical (pH and acidity), microbiological (coliforms, bacteria and Listeria monocytogenes ) and sensory experimental data. Titratable acidity (TA) and total coliform bacteria (TCB) of yoghurt were considered as critical parameters in determining the shelf life of a product with respect to its physicochemical and microbial properties (Zhi et al ).…”