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SHORT SHELF‐LIFE MILK PRODUCTS *
Author(s) -
JACKSON A C.
Publication year - 1978
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1978.tb01385.x
Subject(s) - shelf life , business , food science , quality (philosophy) , sorbic acid , marketing , chemistry , philosophy , epistemology
The paper discusses the principles of marketing short‐life milk products showing the importance of date marking and the need for effective refrigeration as an essential in food freshness. The future of cream with its microbiological quality and increasing popularity is examined together with the legal requirements and standards involved in its marketing, and tables illustrating the manufacture and regulations are shown. Prevention of yeast fermentation in fruit yoghurt by the use of sorbic acid giving an improvement in shelf‐life at a higher temperature is described and the need for further research in suitable cultures stressed. ( Editor's summary ).