Microbially induced changes in the volatile constituents of fresh chilled pasteurised milk during storage

Correlation of volatile compound concentrations with bacterial counts in whole pasteurised milk under various storage conditions

“…; Silcock et al . ). Compounds detected in several milk treatments were compared to the Wiley 100K database and correlated with commercial analytical standards.…”

“…Total bacterial counts and psychrotrophic bacterial counts are commonly used to predict milk shelf life. Postpasteurisation handling is a crucial factor affecting spoilage in pasteurised milk (Silcock et al 2014). Bacteria can enter milk at the farm, survive pasteurisation, germinate and grow in refrigerated milk, particularly at temperatures above 5°C.…”

Rapid and non‐invasive multivariate approach for the quality control of raw milk from mountain areas based on proton transfer reaction mass spectrometry data

“…As described in section 3.1, the ion at m/z 45 is generally attributed to protonated acetaldehyde, whose production is related to the growth of lactic acid bacteria (e.g., Lactococcus lactis ) . The m/z 59 ion, tentatively attributed to protonated acetone, showed the highest signal.…”

“…Such a threshold reduced the number of monitored ions to 39, only. Among those, the most abundant ions found in all milk samples were m/z 45 (acetaldehyde MH + ion), m/z 47 (ethanol and formic acid MH + ions), m/z 55 (hexanal fragment ion), m/z 57 (fragment ions of carboxylic acid and alcohols), m/z 59 (acetone MH + ion), m/z 61 (acetic acid MH + ion and fragment ion of ethyl acetate), m/z 73 (2‐butanone MH + ion), m/z 87 (diacetyl, pentanal and pentanone MH + ions), and m/z 89 (acetoin, butanoic acid, ethyl acetate and pentanol MH + ions) . The identification of all the ions in this study is tentative and relies on previously reported literature.…”

Monitoring Shelf Life of Pasteurized Whole Milk Under Refrigerated Storage Conditions: Predictive Models for Quality Loss

“…Bacterial numbers of 5.0 to 6.0 log 10 CFU/mL mark the end of shelf life. Chemical and sensory measurements (Lund ; Fromm and Boor ; Silcock and others ) can also be used to determine the end of shelf life of pasteurized milk. These analyses are used from the time of milking to consumption of the final product (Champagne and others ).…”