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USE OF TIME-TEMPERATURE INDICATORS AS QUALITY CONTROL DEVICES FOR MARKET MILK.

Author(s) : MISTRY V. V., KOSIKOWSKI F. V.

Type of article: Article

Summary

FRESH HTST PASTEURIZED COMMERCIAL MARKET MILK WAS STORED AT 277.4, 279.8 OR 283 K (4.4, 6.8 OR 10 DEG C). TWO TIME-TEMPERATURE INDICATORS, ACTIVATED AT THE TIME OF STORAGE OF MILK WERE FOLLOWED DAILY AT THE THREE STORAGE TEMPERATURES FOR COLOUR DEVELOPMENT. MILKS GENERALLY REMAINED ACCEPTABLE APPROXIMATELY 4 DAYS AFTER THE END OF THE LIFE SPAN OF ONE INDICATOR AT 283 K AND MORE THAN 10 DAYS AT 277.4 K. THE OTHER INDICATOR EXHIBITED INSENSITIVITY IN THE TEMPERATURE RANGE OF 277-283 K. THIS INTEGRATION OF TIME AS WELL AS TEMPERATURE MAKES IT POSSIBLE TO REPLACE THE SELL-BY-DATE ON MARKET MILK WITH INDICATOR TO MORE EFFECTIVELY MONITOR QUALITY.

Details

  • Original title: USE OF TIME-TEMPERATURE INDICATORS AS QUALITY CONTROL DEVICES FOR MARKET MILK.
  • Record ID : 1983-2253
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 1
  • Publication date: 1983/01
  • Document available for consultation in the library of the IIR headquarters only.

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