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The shelf‐life of dairy products: 1. Factors influencing raw milk and fresh 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.tb02616.x
Subject(s) - shelf life , raw milk , food science , dairy industry , raw material , milk products , business , environmental science , microbiology and biotechnology , chemistry , biology , ecology
This review forms the first part of a series of four articles which will consider factors affecting the shelf‐life of dairy products. In this report factors influencing the shelf‐life of raw milk and fresh products are highlighted. Potential methods of controlling bacterial growth are discussed in detail.