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Extended shelf life milk—advances in technology
Author(s) -
RYSSTAD GUNNAR,
KOLSTAD JENS
Publication year - 2006
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.1471-0307.2006.00247.x
Subject(s) - shelf life , pasteurization , cold chain , dairy industry , microfiltration , process engineering , sterilization (economics) , environmental science , food science , business , engineering , chemistry , biochemistry , finance , membrane , exchange rate , foreign exchange market
This paper describes trends and technological advances in the dairy industry for extended shelf life milk. Demands for longer shelf life and wider distribution of milk and milk products have resulted in the development of processes and packaging concepts to increase the shelf life of these products in cold chain distribution. Factors important for the shelf life of milk are described in detail, and changes necessary from normal pasteurized production are suggested. Various processing methods such as microfiltration, injection and infusion heat treatments are described, and advantages and disadvantages of the different methods explained. In addition, the contamination sources from process to package are discussed, and the prevention of such recontamination in the filling machine is proposed. The paper describes existing and novel methods for sterilization of packaging material in the filling machine and points to possible future developments in this important market segment in the dairy industry.