Influence of different storage temperatures on safety of dairy products
2012
Vesković-Moračanin, Slavica M. (Institute of Meat Hygiene and Technology, Belgrade (Serbia)) | Memiši, Nurgin R. (AD Mlekara, Subotica (Serbia)) | Škrinjar, Marija M. (Faculty of Technology, Novi Sad (Serbia))
The experiment was designed to monitor durability of certain diary products stored at proper temperatures (8oC) and elevated temperatures (14oC) within their shelf-life. Samples of fermented milk products were tested during 25 days, samples of cheese spread products over 80 days, while soft white cheese samples were analyzed during a storage period of 100 days. In the defined study periods, depending on the type of product, pH and aw value of the product, as well as sensory analysis (odor, taste, color and consistency), and microbiological safety were investigated. The above investigations were performed in accordance with National legislation. Research results indicate that products stored at 14°C showed significant acidity (lower pH value), changed sensory properties, as well as an increased number of aerobic bacteria.
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