Shelf-life as a condition for milk product quality
1995
Lukac-Havranek, J. | Hadziosmanovic, M. (Zagreb Univ. (Croatia))
In the complete determination of milk and milk products quality, durability or shelf-life one of the elements that influence quality of the products. The quality is not a matter of choice, but because of whole number of economical reasons and European regulations, it's a condition for survival on the market. It should be insisted on the objective possibilities of some milk products shelf - life, according to their nature and possibility of storage through maximal permitted time in which there will be no undesirable changes in milk that are usually caused by microbiological and physical and chemical factors. In that sense, durability is a consequence of all phases of production process: collecting, processing and utilization of milk, including the distribution and selling of milk products and their storage in stores under the adequate control. The quality should be seen in accordance to their maximal satisfaction of consumers' requests and improvement of producer's material indicators. Modern concepts of management, control and observation (TQM; QSA; GMP; LISA; HACCP) in concordance to International Standardization Organization regulations (ISO: 9000, 9011, etc.) have the most important role in reaching the adequate durability.
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