Microbiological Shelf Life of Pasteurized Milk in Bottle and Pouch

Petrus, Rodrigo Rodrigues; Loiola, C.G.; Oliveira, Carlos Augusto Fernandes de

doi:10.1111/j.1750-3841.2009.01443.x

Cited by 35 publications

(35 citation statements)

References 13 publications

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“…Control milk, therefore, reached cut-off values in less than 1 week, with aerobic microbiota counts of 104 CFU ml-1 when held at 4°C and 106 CFU ml-1 at 7°C. This level of microbial growth in control milk is consistent with data from Ranieri et al (36), who reported that the aerobic plate count of 2% fat fluid milk pasteurized at 72.9°C increased from 102 CFU ml-1 on day 1 postpasteurization to 106 CFU ml-1 on day 21 when stored at 6°C, and Petrus et al (35), who reported a 102 CFU ml-1 increase in 4 days at 4°C. Spoiled milk actually has higher CFUs, and this cut-off level was chosen as it represents bacteria in log-phase growth and anticipates sensory and physical defects (34).…”

Section: Discussionsupporting

confidence: 90%

Effects of UV Irradiation in a Continuous Turbulent Flow UV Reactor on Microbiological and Sensory Characteristics of Cow's Milk

Rossitto¹,

Cullor²,

Crook³

et al. 2012

Journal of Food Protection

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The dairy industry under current pasteurization conditions (15 s at 72°C) and sanitary standards achieves a safe product with excellent quality. In an ever-competitive market there is still a need to improve product quality and extend shelf life of dairy products to increase competitiveness and open up new markets. In an attempt to test the effect of UV irradiation on microbiota of fluid milk, a continuous flow UV system at 254 nm was used to treat 3.5 and 2% fat milk at two UV doses (880 and 1,760 J liter(-1)). Milk was obtained from three processors, and two lots from each processor were assessed. To assess the impact on the most descriptive native microbiota in pasteurized milk after UV illumination, the product was held at two storage temperatures (4 and 7°C) and tested weekly for 5 weeks for aerobic plate counts (psychrotrophic and mesophilic bacteria), laboratory pasteurization counts, aerobic sporeformers, coliform organisms, and titratable acidity. Microbial counts for all tested microorganisms were lower in UV-treated milk when compared with control throughout storage at 4 and 7°C in both 3.5 and 2% fat milk. Sensory analysis indicated that there is a sensory defect associated with UV treatment at the wavelength used.

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Section: Discussionsupporting

confidence: 90%

Effects of UV Irradiation in a Continuous Turbulent Flow UV Reactor on Microbiological and Sensory Characteristics of Cow's Milk

Rossitto¹,

Cullor²,

Crook³

et al. 2012

Journal of Food Protection

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“…According to Cromie (1991) stability of pasteurized milk is influenced by various factors that include the quality of raw material, pasteurization time, resistant microorganism to pasteurization temperatures particularly psychrotrophics, post pasteurization contaminants and storage temperature. A shelf life of 43,36,8,5, and 3 days for pasteurized milk packaged in HDPE bottles and stored at 2, 4, 9, 14 and 16°C, respectively and for those packaged in LDPE pouch it was estimated to be 37, 35, 7, 3, and 2 days, respectively (Petrus et al 2010). …”

Section: Resultsmentioning

confidence: 99%

Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Bajwa

Mittal

2013

J Food Sci Technol

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Removal of sugar as a sweetener and its replacement by a high potency sweetener introduces a number of sensory and technical challenges particularly diminution in mouthfeel. Thick consistency of pulpy fruits could be exploited to compensate for the loss of viscosity and mouthfeel in sugar substituted beverages. The investigation was undertaken to study the effect of mango pulp supplementation on the quality of flavoured low calorie milk drinks using sucralose as sugar substitute. The effect of 0.0 to 100 % sugar replacement on total solids (TS), total soluble solids (TSS), specific gravity, viscosity and sensory scores was studied. Sugar replacement considerably decreased TS, TSS, viscosity and sensory scores. The mango flavoured milk drinks(MFDs) prepared by replacing sugar with sucralose and adding 10 % mango pulp in milk of 0.5 % fat and 8.5 % milk solid-not-fat. MFD were pasteurized and stored at refrigeration temperature for shelf life studies. A significant (p <0.01) loss in the viscosity, ascorbic acid and reducing sugar content of pasteurized MFD was noticed during the storage period of 10 days at 5.0± 0.1°C. However, the titratable acidity increased to undesirable levels in MFD after 8 days which rendered it unacceptable. Standard plate count and yeast and mold count of MFDs increased during storage. The shelf life of the pasteurized MFD was found to be 8 days at 5.0±0.1°C.

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“…In the US, the shelf life of fluid milk is between 1 to 3 weeks [14], whereas in Brazil, for example, the range drops to 3–8 days, mainly due to poor cold chain conditions [15]. …”

Section: Introductionmentioning

confidence: 99%

Potential of Nitrogen Gas (N2) Flushing to Extend the Shelf Life of Cold Stored Pasteurised Milk

Munsch-Alatossava

Ghafar

Alatossava

2013

IJMS

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For different reasons, the amount of food loss for developing and developed countries is approximately equivalent. Altogether, these losses represent approximately 1/3 of the global food production. Significant amounts of pasteurised milk are lost due to bad smell and unpleasant taste. Currently, even under the best cold chain conditions, psychrotolerant spore-forming bacteria, some of which also harbour virulent factors, limit the shelf life of pasteurised milk. N2 gas-based flushing has recently been of interest for improving the quality of raw milk. Here, we evaluated the possibility of addressing bacterial growth in pasteurised milk during cold storage at 6 °C and 8 °C. Clearly, the treatments hindered bacterial growth, in a laboratory setting, when N2-treated milk were compared to the corresponding controls, which suggests that N2-flushing treatment constitutes a promising option to extend the shelf life of pasteurised milk.

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Microbiological Shelf Life of Pasteurized Milk in Bottle and Pouch

Cited by 35 publications

References 13 publications

Effects of UV Irradiation in a Continuous Turbulent Flow UV Reactor on Microbiological and Sensory Characteristics of Cow's Milk

Effects of UV Irradiation in a Continuous Turbulent Flow UV Reactor on Microbiological and Sensory Characteristics of Cow's Milk

Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Potential of Nitrogen Gas (N2) Flushing to Extend the Shelf Life of Cold Stored Pasteurised Milk

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