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EFFECTS OF PACKAGE TEMPERATURE AND DAYS OF STORAGE ON THE FLAVOR SCORE OF PROCESSED MILK.

Author(s) : JANZEN J. J., BODINE A. B., BISHOP J. R.

Type of article: Article

Summary

SHELF-LIFE STUDIES WERE MADE ON COMMERCIALLY PASTEURISED MILK PACKAGED IN FIBERBOARD AND BLOW-MOLD PLASTIC CONTAINERS, USING TWO TEMPERATURES OF STORAGE 277.5 AND 280 K (4.5 AND 7 C) AND 0, 7 AND 14 DAYS OF STORAGE. THE DATA SUGGEST A SHELF-LIFE OF 2-3 DAYS AT 280 K AND 7 DAYS AT 277.5 K. NO SIGNIFICANT DIFFERENCES WERE NOTED BETWEEN MILK PACKAGED IN FIBERBOARD AND PLASTIC JUGS WHICH WERE NOT EXPOSED TO FLUORESCENT LIGHT. THE COMMERCIALLY PASTEURIZED MILK PACKAGED IN FIBERBOARD CONTAINERS ONLY WAS TESTED AT 0, 3, 5, 7, 9, 11, AND 13 DAYS OF STORAGE. THE RESULTS SUGGESTED A SATISFACTORY SHEL-FLIFE OF 11 AND 9 DAYS FOR STORAGE TEMPERATURES OF 277.5 AND 280 K.

Details

  • Original title: EFFECTS OF PACKAGE TEMPERATURE AND DAYS OF STORAGE ON THE FLAVOR SCORE OF PROCESSED MILK.
  • Record ID : 1982-0515
  • Languages: English
  • Source: Journal of Food Protection - vol. 44 - n. 6
  • Publication date: 1981
  • Document available for consultation in the library of the IIR headquarters only.

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