Premium
Comparative shelf‐lives of skimmed, semi‐skimmed and whole milks
Author(s) -
BROWN J V,
RANJITH H M P,
PRENTICE G A
Publication year - 1984
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.1471-0307.1984.tb00519.x
Subject(s) - shelf life , pasteurization , skimmed milk , food science , contamination , whole milk , chemistry , biology , ecology
The comparative microbiological shelf‐lives of skimmed, semi‐skimmed and whole milks were studied under controlled conditions. No difference in shelf‐life between the milks was observed whatever the conditions of storage or contamination. The factors that were established to affect shelf‐life, irrespective of fat content, were the presence or absence of post‐pasteurization contamination and the temperature of storage.