Share

THE SHELF LIFE OF PASTEURIZED FRESH MILK MANUFACTURED IN SAUDI ARABIA.

Author(s) : SALJI J. S., SAADI S. R., MASHHADI A.

Type of article: Article

Summary

AT 280 K (7 DEG C) STORAGE, THE PRODUCT CONFORMED TO THE SAUDI ARABIAN STANDARD ORGANIZATION FOR AS LONG AS 7 D AND AS SHORT AS 2 D WITH NOT HIGHER THAN: 10 CFU/MILLILITERS COLIFORM, 10 CFU/MILLILITERS MOULD AND YEAST, 50,000 CFU/MILLILITERS SPC AND ACCEPTABLE SENSORY QUALITIES. ACCEPTABLE SENSORY ATTRIBUTES WITH COLIFORM COUNTS OF LOWER THAN 10 CFU/MILLILITERS WERE MAINTAINED IN THE PRODUCT FOR 10 D AT 280 K. MOULDS, YEASTS AND PSYCHROTROPHS WERE INSTRUMENTAL IN CUTTING DOWN THE SHELF LIFE OF THE PRODUCT BEYOND 10 D AT 280 K. THE POSSIBILITY OF EXTENDING THE SHELF LIFE FROM 3 TO 5 D SHOULD NOT BE DENIED PROVIDED THE PRODUCT IS STORED AT TEMPERATURES NOT EXCEEDING 280 K.

Details

  • Original title: THE SHELF LIFE OF PASTEURIZED FRESH MILK MANUFACTURED IN SAUDI ARABIA.
  • Record ID : 1989-2560
  • Languages: English
  • Subject: Regulation
  • Source: Journal of Food Protection - vol. 51 - n. 12
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (1)
See the source

Indexing