The Shelf Life of Pasteurized Fresh Milk Manufactured in Saudi Arabia

Salji, Joseph S.; Saadi, Suhayl R.; Mashhadi, Ahmed

doi:10.4315/0362-028x-51.12.976

Cited by 4 publications

(4 citation statements)

References 2 publications

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“…The number of aerobic colonies in pasteurized milk varied between products A and B during the storage period, ranging between 3960-8680 cfu/ml in product A samples and between 15-48 cfu/ml for product B. Salji et al (1988) reported a similar result for the total count in pasteurised milk was 3200 cfu/ml after 10 days of storage at 7 °C. The low number of aerobics colonies in product B may be due to the pasteurization temperature of the milk, as it was pasteurized at 85 °C while product A was pasteurized at 78 °C.…”

Section: Resultsmentioning

confidence: 54%

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Evaluating the shelf-life of pasteurized milk in Oman

Al-Farsi

Al-Gharibi

Al-Abri

et al. 2021

Heliyon

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The aims of this study were to survey the current storage condition of pasteurized milk in Oman and to evaluate its physicochemical and microbiological stability. The results of the statistical survey indicated that 50% of the total outlets surveyed were in violation in terms of providing the conditions for storing pasteurized milk, where grocery stores formed the majority of those outlets in violation. The results of physicochemical and microbiological tests of samples, which were stored at temperatures of 5 °C and 8 °C for a period of 12 days from the date of production, indicated that the characteristics of pasteurized milk were not affected during the storage period, and their results were consistent with the standard specifications of pasteurized milk. Therefore, extending the shelf-life of pasteurized milk stored at 5 °C for a period of 9 days from the date of production is considered safe.

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Section: Resultsmentioning

confidence: 54%

“…This result is in line with the Saudi standard ( SASO 40:1990 ), as the standard required coliform bacteria in pasteurized milk should not exceed 10 cfu/ml of milk. Salji et al. (1988) reported a similar result with no change in the coliform count (<10 cfu/ml) during 10 days of storage of pasteurized milk at 7 °C.…”

Section: Resultsmentioning

confidence: 99%

Evaluating the shelf-life of pasteurized milk in Oman

Al-Farsi

Al-Gharibi

Al-Abri

et al. 2021

Heliyon

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“…This indicates that the heat treatment was effective and that there was no postpasteurization contamination. The presence of coliforms in pasteurized milk can be due to insufficient heat treatment (Raju and Nambutripad, 1987;Salji et al, 1988), or to contamination of a pasteurized product during packaging (Barnard, 1981;Burden et al, 1995).…”

Section: Coliform Countsmentioning

confidence: 99%

Characteristics of Reduced Fat Milks As Influenced By the Incorporation of Folic Acid

Achanta

Boeneke

Aryana

2007

Journal of Dairy Science

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Folic acid plays an important role in the prevention of neural tube defects (e.g., spina bifida and anencephaly), heart defects, facial clefts, urinary abnormalities, and limb deficiencies. Milk and milk products serve as a potential source for folic acid fortification because of the presence of folate-binding proteins that seem to be involved in folate bioavailability. Although milk is not a good source of folic acid, fortification could help in the prevention of the above-mentioned defects. The objective of this study was to examine the physicochemical characteristics of reduced fat milks fortified with folic acid. Reduced fat milks were prepared using 25, 50, 75, and 100% of the recommended dietary allowance of 400 microg of folic acid. Treatments included addition of folic acid at these levels before and after pasteurization. Color, pH, fat, protein, viscosity, folic acid concentration, folate-binding protein concentration, folate-binding protein profile, standard plate count, and coliform counts were determined on d 1, 7, 14, and 21. A consumer acceptability test was conducted on d 7. Data from the consumer panel were analyzed using ANOVA (PROC GLM) with means separation to determine the differences among treatments. Data obtained from the color, pH, fat, protein, viscosity, folic acid concentration, folate-binding protein concentration, standard plate count, and coliform counts were analyzed using the GLM with a repeated measure in time. Significant differences were determined at P < 0.05 using Tukey's Studentized Range Test. There were no differences in the electrophoretic mobility of folate-binding protein in the samples. The concentration of folic acid was significantly higher in reduced fat milks fortified with folic acid after pasteurization compared with the treatments in which folic acid was added before pasteurization. The consumer panelists did not find any significant differences in flavor, appearance, or texture of folic acid fortified reduced fat milks compared with that of the control. Fortification of reduced fat milks with folic acid can be accomplished without adversely affecting the product characteristics.

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“…The presence of coliforms in pasteurised milk can be substantially originated from two events: an insufficient heat treatment, that frequently relies on a low microbiological quality of raw milk, principally in unfavourable geographical areas [16,17]; or a contamination of pasteurised product during packaging despite the surveillance programs of hygiene control throughout the process [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

Comparison between Colifast® Milk and the standard method for the detection of coliforms in pasteurised milk

Foschino

Colombo

Crepaldi³

et al. 2003

Lait

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-Colifast ® Milk is a rapid screening test for the detection of total coliforms in milk based upon the measurement of change in fluorescence during an incubation period, due to the targeted b-D-galactosidase activity on 4-methyl-umbelliferone-b-D-galactoside contained in a selective growth medium. In this work, 800 samples of homogenised pasteurised milk, with different fat content (1.5 and 3.5%) and contaminated with various concentrations of coliforms (from 0.03 to > 10000 CFU·mL -1 ), were analysed in order to compare the results obtained by Colifast ® Milk with those by the standard method. The effect of the incubation temperature (30 and 39 °C) was also investigated. For the totality of samples the correspondence between coliform counts obtained by the two methods was 64% (r 2 = 0.743; P = 0.88). The performance of Colifast ® Milk was notably affected by the level of contamination, since for samples with coliforms > 10 CFU·mL -1 the correspondence between the two methods achieved 86% (r 2 = 0.837; P = 0.94) whereas for samples with coliforms £ 10 CFU·mL -1 it fell to 42% (r 2 = 0.073; P = 0.33). Fat content also influenced the response of the Colifast ® system since the correspondence decreased from 80% (r 2 = 0.767; P = 0.91) for semi-skimmed milk to 48% (r 2 = 0.724; P = 0.63) for whole milk. Incubation at 30°C improved the recovery of coliforms by Colifast ® Milk as the correspondence between values obtained with the two methods reached 72% (r 2 = 0.760; P = 0.89) if compared with 56% (r 2 = 0.735; P = 0.87) when the incubation temperature was 39 °C. Under these operating conditions the sensitivity showed by the fluorometric method appeared to be not sufficient for the detection of coliforms in pasteurised milk.

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The Shelf Life of Pasteurized Fresh Milk Manufactured in Saudi Arabia

Cited by 4 publications

References 2 publications

Evaluating the shelf-life of pasteurized milk in Oman

Evaluating the shelf-life of pasteurized milk in Oman

Characteristics of Reduced Fat Milks As Influenced By the Incorporation of Folic Acid

Comparison between Colifast® Milk and the standard method for the detection of coliforms in pasteurised milk

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