Shelf life of milk

Pereda, J., Ferragut, V., Quevedo, J. M., Guamis, B., and Trujillo, A. J. (2007). Effects of ultra-high pressure homogenization on the microbiology and physicochemical shelf-life of milk. /. Dairy Sci. 90,1081-1093. 

No beneficial effects from lysozyme on the shelf-life of milk have been reported. Addition of lysozyme to milk reduces its heat stability but the level... 

Cladman, W., Scheffer, S., Goodrich, N., and Griffiths, M. W. (1998). Shelf-life of milk packaged in plastic containers with and without treatment to reduce light transmission. Int. Dairy. 8, 629-636. 

The shelf-life of milk is given here as an example. For the 6 to 7 day stability of high quality fresh pasteurized milk a relatively simple polyethylene coated carton package is satisfactory. However, the much longer stability of a lower quality aseptic milk requires a sophisticated package that includes for example an additional barrier layer. 

Bosset, J.O., Gallmann, P.U., Sieber, R. 1994. Influence of light transmittance of packaging materials on the shelf-life of milk and dairy products—a review. In Food Packaging and Preservation (M. Mathlouthi, ed.), pp. 222-268, Blackie Academic and Professional, Glasgow. 

Sainz et al. (2009) examined the combined effect of pressure (300-600MPa), temperature (40°C-60°C), and homogenization on the protease activity in milk. Inactivation of protease could extend the shelf life of milk. Protease was found to be very resistant to high pressures pressure stability was higher in raw milk than in pasteurized milk and... 

Labreche and coworkers have determined the shelf life of milk by storing products at ambient temperature and at a constant 5°C [36]. Samples were withdrawn at different times and analyzed by the electronic nose. It was reported that significant parameters were determined that corresponded to milk aging processes. 

Iron supplementation to meet nutritional requirements can seriously limit the shelf life of milk products especially infant formulas. lipid oxidation can be controlled in iron-supplemented milk by using lactoferrin, a non-heme ironbinding glycoprotein found in human (1.4 mg/ml) and bovine milk (0.1 mg/ ml). Lactoferrin in bovine milk is 22% saturated with iron compared to 4% in mature human milk. Compared to human milk, infant formulas are more susceptible to lipid oxidation because they are supplemented with greater amounts of iron and do not contain lactoferrin. This antioxidant protein in milk has an important activity by binding prooxidant iron ions. Commercially available bovine lactoferrin, isolated from cheese whey, inhibited lipid... 

In addition to extending the shelf life of milk, pasteurization destroys pathogens that might be conveyed from infected cows to man. 

Besides predicting categories for samples, MS e-nose instruments can also be used for determining a continuous property of samples. Continuous properties are modeled and predicted by regression methods. Details describing how SPME-MS-MVA has been used for predicting the shelf life of milk are described below (16). 

Traditionally, the shelf life of milk—the period between processing and the time when milk becomes unacceptable to consumers because of taste or odor—has been determined by bacterial counts and sensory evaluation. The shelf life of pasteurized processed milk is generally 14-18 days, but can be much less if the milk supply is contaminated with microbes (e.g., psychrotrophic bacteria). If pasteurized milk with abnormally short shelf life could be detected prior to leaving the processing plant, there would be less chance that processed milk with off-flavors would reach consumers tables. 

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