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Titre du document / Document title

The shelf-life of dairy products : 2. Raw milk and fresh products

Auteur(s) / Author(s)

MUIR D. D. (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Hannah Research Institute, Ayr KA6 5HL, ROYAUME-UNI

Résumé / Abstract

In the second of this series of articles, the specific factors controlling the shelf-life of raw milk, pasteurized milk and cream, cottage cheese and yogurt are considered. The shelf-life of raw milk depends on the quality of the milk ex-farm and on subsequent transport and storage conditions. Shelf-life may be enhanced by deep cooling or thermization. Post heat treatment contamination by Gram negative psychrotrophic bacteria is the major determinant of shelf-life of pasteurized products. In cultured dairy products, yeast and mould contamination is the most usual cause of spoilage.

Revue / Journal Title

Journal of the Society of Dairy Technology    ISSN  0037-9840   CODEN JSDTAR 

Source / Source

1996, vol. 49, no2, pp. 44-48 (20 ref.)

Langue / Language

Anglais

Editeur / Publisher

Society of Dairy Technology, Wembley, ROYAUME-UNI  (1947-1996) (Revue)

Mots-clés anglais / English Keywords

Raw milk

;

Cottage cheese

;

Yogurt

;

Shelf life

;

Biological contamination

;

Dairy product

;

Food preservation

;

Mots-clés français / French Keywords

Lait cru

;

Fromage blanc

;

Yaourt

;

Durée conservation

;

Contamination biologique

;

Produit laitier

;

Conservation aliment

;

Mots-clés espagnols / Spanish Keywords

Leche cruda

;

Requesón

;

Yogur

;

Tiempo conservación

;

Contaminación biológica

;

Producto lácteo

;

Conservación alimento

;

Localisation / Location

INIST-CNRS, Cote INIST : 13274, 35400004402237.0020

Nº notice refdoc (ud4) : 3096832



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