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The shelf‐life of dairy products: 3. Factors influencing intermediate and long life dairy products
Author(s) -
MUIR D DONALD
Publication year - 1996
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.1471-0307.1996.tb02493.x
Subject(s) - shelf life , food science , maillard reaction , lipase , chemistry , food spoilage , dairy industry , psychrotrophic bacteria , bacteria , biochemistry , biology , enzyme , genetics
In this, the third part of a series of four reviews, the factors ‐which control the shelf‐life of long and intermediate life dairy products are discussed. Two distinct types of product degradation are addressed. Firstly, the degradative potential of heat‐resistant lipase, protease and phospholipase, derived from psychrotrophic bacteria commonly found in refrigerated milk, is examined. Secondly, the chemical composition of milk is reviewed and lipid oxidation, calcium induced aggregation of milk protein and Maillard reaction are identified as likely routes to product spoilage. The relative importance of these reactions to specific products will be discussed in the final part of this series of articles.