FLAVOR AND SHELF LIFE OF FLUID MILK1,2

Publisher Website
Google Scholar
Abstract
Today's consumer determines the acceptance of milk by flavor and shelf life. Rancid, oxidized, and strong feed tastes of raw milk need to be eliminated. To prevent rancid and psychrotrophic flavor development, milk should be processed within 24 h of collection. Hot water sterilization of processing and filling equipment is essential. Product temperatures below 40 F at the filler extend shelf life. Proper handling during delivery and in stores is necessary to maintain good taste and keeping quality. Temperatures below 40 F, minimal fluorescent light and daylight exposure, and proper rotation are the key factors. Containers vary in their ability to protect the flavor and change in milk composition. Holding quality programs of 14 days at 45 F should be adopted by industry. Ten-day coding or open dating should be practiced by all processors. Regulatory agencies need to permit tests which will indicate shelf life. More emphasis must be placed on factors which determine consumer acceptability. These are flavor and shelf life.

This publication has 0 references indexed in Scilit: