Milk Spoilage: Methods and Practices of Detecting Milk Quality

Abstract

Milk spoilage is an indefinite term and difficult to measure with accuracy. This uncertainty can cause suffering for both milk manufacturers and consumers. Consumers who have been misled by ambiguous expiration dates on milk cartons waste resources by disposing of unspoiled milk or experience discomfort from drinking spoiled milk. Consumers are often unwilling to purchase products close to their inaccurate expiration dates. This consumer behavior has a negative financial impact on milk producers. Inaccurate milk spoilage detection methods also force milk producers to use overly conservative expiration dates in an effort to avoid the legal and economic consequences of consumers experiencing illness from drinking spoiled milk. Over the last decade, new methods have been researched with the purpose of developing more accurate and efficient means of detecting milk spoilage. These methods include indicators based on pH bacteria counts and gas-sensor arrays. This article explores various methods of spoilage detection designed to prevent such consequences. The respective level of effectiveness of each method is discussed, as well as several further approaches to contain freshness regardless of detection

Design and fabrication of starch‐nano clay composite films loaded with methyl orange and bromocresol green for determination of spoilage in milk package

“…There are different common ways for determination of milk spoilage by consumers, like “best if used by” dates on milk bottle and checking the “sell by”. According to this fact that the provided milk is processed by different processing like storage conditions of the milk, shipping, and other process, the expiration dates on the milk bottle are often inaccurate, so milk may be spoiled before the printed expiration, and spoiled milk can lead to food poisoning and some problems for consumers . Researchers have recently begun investigating applications of current technologies for the detection of milk spoilage.…”

Microbiological Quality and Safety of Unfinished UHT Milk at Storage Time-Temperature Abuse

“…Therefore, acidity increases as milk spoil. Thus, acidity can be quantified to measure milk quality (Lu et al, 2013 …”

Laktoperoksidaz Sistem Aktivasyonunun Çiğ Sütün Mikrobiyolojik Kalitesi Üzerine Etkileri

“…The most common pathogens that belong to this family are the coliforms [36] . Coliforms are also known as hygiene indicators, which produce acid and gas and disrupt milk proteins by fermenting lactose to cause rapid deterioration of milk [37] . In our study, we examined the effect of activated lactoperoxidase system on the Enterobacteriaceae load in milk and compared it with the nonactivated raw milk.…”