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Post-pasteurization contamination (PPC) during packaging is the limiting factor affecting the shelf-life of pasteurized refrigerated milk products A flexible film packaging system, which permitted a high degree of asepsis to be attained, was investigated as a means of preventing PPC in a pilot-scale milk processing plant Using this semi-aseptic system, it was possible to prevent PPC to the extent that Gramnegative rods were < 1/100 ml. The shelf-life of semi-aseptically packed pasteurized milk products at 4°C was extended, on average, by about 10 days compared with conventionally packed pasteurized milk products. LIST OF KEY WORDS/PHRASES

The Minnesota texture method (MTM) was used to compare the texture of expanded protein meat extenders produced from milk proteins, by microwave expansion and thermoplastic extrusion, and commercial TVP products with raw and cooked minced beef. The texture of the expanded TVP products was found to resemble that of cooked minced beef. Microwave textured whey protein had considerably higher texture parameter values than commercial TVP products. When half the whey protein was replaced by casein the texture values of the resulting microwave expanded product were decreased below those of the commercial TVP products. The extruded skim miIk protein product was also found to have lower texture parameter values than the commercial expanded TVP products.

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