Shelf life of whole pasteurized milk in Greece: effect of packaging material

Milk Flash Pasteurization by the Microwave and Study its Chemical, Microbiological and Thermo Physical Characteristics

“…Table 3 shows the percentage of the chemical composition of milk cows. If moisture is lower in the sample using pasteurized temperature 100°C compared to the control sample may be attributed to the evaporation of water in milk using high temperature results showed that as a slight rise in the pH of the sample being scalded due to remove Co 2 during heating which reduces the acidity results agreed with Zygoura et al [23].…”

Microflora of biofilm on Algerian dairy processing lines: An approach to improve microbial quality of pasteurized milk

“…However, the limiting factor varies from a country to another depending on the process conditions. Different potential contamination sources of pasteurized milk are reported: raw milk (Bartoszewicz et al, 2008;Lin et al, 1998;), equipment surfaces (Salutiano et al, 2009;Sharma and Anand, 2002;Svensson et al, 2004) and packaging materials (Petrus et al, 2010;Simon and Hanson, 2001;Zygoura et al, 2004). Temperatures used for the pasteurization processes are also reported to affect processed milk shelf life (Aires et al, 2009;Hanson et al, 2005;) as well as the somatic cell count of raw milk (Barbano et al, 2006).…”

A change in antioxidative capacity as a measure of onset to oxidation in pasteurized milk

“…The oxidative stability of milk and dairy products is the result of a delicate balance between the anti-and pro-oxidative processes in milk influenced by factors such as degree of fatty acid unsaturation, content of transition metal ions, and content of antioxidants as tocopherols and carotenoids (Barrefors, Granelli, Appelqvist, & Bjo¨rck, 1995;Havemose, Weisbjerg, Bredie, & Nielsen, 2004;Kristensen, Hedegaard, Nielsen, & Skibsted, 2004;Lindmark-Ma˚nsson & Å kesson, 2000). However, factors such as processing, packaging and storage conditions also affect the shelf-life of pasteurized milk, since the two main mechanisms of milk quality deterioration are chemical oxidation through oxygen permeation and light-induced oxidation (Calligaris, Manzocco, Anese, & Nicoli, 2004;IDF, 1986;Ostdal, Andersen, & Nielsen, 2000;Zygoura et al, 2004).…”