Storage temperature: A factor of shelf life of dairy products

Memiši, N.; Vesković-Moračanin, Slavica; Skrinjar, M Marija; Iličić, Mirela D.; Ač, Mira Đ.

doi:10.2298/apt1445055m

Cited by 7 publications

(7 citation statements)

References 10 publications

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“…Increased in viscosity while waiting time up to 6 hours is shown on Figure 2(b). However, change of viscosity from 6.70 to 7.90 cP was not significant and remain complies with one of dairy industry standard for good quality milk (Memisi et al 2014).…”

Section: Effect Of Waiting Time Before Sterilization To Liquid Milk Qsupporting

confidence: 68%

Effect of Waiting Time and Process Temperature on the Quality of Commercially Sterilized Flavored Liquid Milk

Dewi

Purnomo

Hariyadi

2019

jmpi

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In Indonesia, commercially sterilized flavored liquid milk is regulated requiring minimum F0value of 3.0 minutes. Due to batch thermal processing operation, a waiting time, period for product holding before sterilization process at room temperature, is necessary. Waiting time is identified as a critical factor due to potential increase in initial microbial load. Consequently, increase of waiting time might be associated with the need of higher F0-value. The objective of this study was to evaluate the effect of waiting time (0, 1, 2, 3, 4, 5, and 6 hours) and process temperatures (121.9, 122.6, and 123.9˚C) for fixed processing time (10 minutes) on the selected quality parameters of commercially sterilized flavored liquid milk. Our result showed no significant increase on the number of microbes, pH, and viscosity of the milk after waiting time up to 6 hours. After sterilization, all products tested with waiting time up to 6 hours and processing temperature at 121.9˚C (F0-value of 11.00-13.54 minutes), 122.6˚C (F0-value of 15.49-17.01 minutes), 123.9˚C (F0-value of 20.53-21.46 minutes) were organoleptically acceptable. However, decrease of vitamin B1 (6-7, 9.6-10.4, 22-23%), vitamin C (45-50, 100, and 100%) were observed at processing temperature of 121.9, 122.6, and 123.9˚C, respectively. These findings shows that the use of processing temperature of 121.9˚C (F0-value of 11.00-13.54 minutes) is consider to be the best alternative to produce commercially sterilized flavored liquid milk having waiting time up to 6 hours.

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Section: Effect Of Waiting Time Before Sterilization To Liquid Milk Qsupporting

confidence: 68%

Effect of Waiting Time and Process Temperature on the Quality of Commercially Sterilized Flavored Liquid Milk

Dewi

Purnomo

Hariyadi

2019

jmpi

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“…The shelf life of yoghurt is determined by changes in physical, chemical and microbiological characteristics (Memiši et al, 2014). Consumer acceptability, which is an important determinant of shelf life of yoghurt, is influenced by changes in the acidity, pH and sweetness (Cruz et al, 2010;Zanhi and Jideani, 2012).…”

Section: Shelf Stability Of Probiotic Banana Yoghurtmentioning

confidence: 99%

PROXIMATE COMPOSITION, ACCEPTABILITY AND STABILITY OF PROBIOTIC DAIRY YOGHURT CONTAINING COOKING BANANA/MATOOKE PUREE AND Lactobacillus rhamnosus yoba

Mukisa¹,

Birungi²

2018

J microb biotech food sci

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Cooking bananas/matooke are eaten in the unripe state but quickly ripen leading to postharvest losses. The purpose of this study was to develop fruit-based probiotic dairy yoghurt using ripe matooke and Lactobacillus rhamnosus yoba. Yoghurt mixtures containing varying proportions of matooke (0%, 5%, 7.5% and 10%) were fermented at room temperature for 32 hours. Acidity, pH and counts of Lactobacillus rhamnosus were determined during fermentation and storage (4°C for three weeks). Consumer acceptability was determined at weekly intervals. Lactobacillus rhamnosus counts increased from 7 – 9 log cfu.g-1 after 24 hours of fermentation. Banana accelerated the acidification rate with banana yoghurts attaining pH = 4.4 – 4.5 and acidity of 0.60 – 0.67% in 24 hours. The control took 32 hours to attain a pH = 4.5. Ripe cooking banana introduced a slight banana aroma but did not significantly (p > 0.05) affect consumer acceptability. Yoghurt containing 7.5% banana was most acceptable and contained: 148 kcal 100 g-1, 76.81% moisture, 12.37% carbohydrates, 6.18% protein, 3.35% fat, 0.77% ash and 1.04% calcium. Yoghurt with 7.5% banana was stable at 4°C for 21 days and maintained viable counts above the target of log 6 cfu.g-1 . This study showed that an acceptable fruit based probiotic yoghurt can be produced by adding ripe banana to the yoghurt mix.

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“…Soft cheeses stored at 14 °C showed significant higher acidity, lower sensory quality and had a greater number of aerobic bacteria than the product kept at 8 °C (Memiši et al . ). A similar phenomenon was also reported for cream cheese, in which moisture loss, pH reduction and micro‐organism development (e.g.…”

Section: The Spoilage Of Cottage Cheese During Storagementioning

confidence: 97%

Methods to extend the shelf‐life of cottage cheese – a review

Howes

Bhandari

2016

Int J of Dairy Tech

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Under typical refrigeration conditions (4–7 °C), unopened fresh cottage cheese only lasts for approximately 3 weeks unless preservatives are added. The spoilage of cottage cheese during storage is primarily due to the growth of Gram‐negative psychrotrophic bacteria, yeasts and moulds. To extend its shelf‐life, along with a strict sanitation practice throughout the manufacturing process, an appropriate preservation approach is generally applied. Many methods to preserve cottage cheese have been reported. These can be classified into three categories, namely food‐grade chemicals, heat treatment and modified atmosphere packaging. In this review, factors responsible for the spoilage of cottage cheese during storage and the methods to extend its shelf‐life are discussed.

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Storage temperature: A factor of shelf life of dairy products

Cited by 7 publications

References 10 publications

Effect of Waiting Time and Process Temperature on the Quality of Commercially Sterilized Flavored Liquid Milk

Effect of Waiting Time and Process Temperature on the Quality of Commercially Sterilized Flavored Liquid Milk

PROXIMATE COMPOSITION, ACCEPTABILITY AND STABILITY OF PROBIOTIC DAIRY YOGHURT CONTAINING COOKING BANANA/MATOOKE PUREE AND Lactobacillus rhamnosus yoba

Methods to extend the shelf‐life of cottage cheese – a review

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