Storage temperature: A factor of shelf life of dairy products

An experiment was designed to monitor the durability of certain dairy products stored at proper temperatures (8°C) and elevated temperatures (14°C) within their shelf life. Samples of fermented milk products were tested during 25 days, samples of cheese spread products over 80 days, while soft white cheese samples were analyzed during a storage period of 100 days. In the defined study periods, depending on the type of product, pH and aw value of the product, as well as sensory analysis (odor, taste, color and consistency), along with microbiological safety, were investigated. The investigations were performed in accordance with national legislation. The results indicate that the products stored at 14°C showed significant acidity (lower pH value), changed sensory properties, and had an increased number of aerobic bacteria. [Projekat Ministarstva nauke Republike Srbije, br. III 46009: Improvement and development of hygienic and technological procedures in production of foodstuffs of animal origin with the aim of producing high-quality and safe products competitive on the global market]

Abstract licence: CC BY-NC-ND

16 more references, whose wording the paper’s licence keeps private.

A person counts once a day per paper. We keep no cookie and no address: a reader is a hash that changes every day. Any month under five reads shows no number.