Various quality aspects of pasteurized and ultra-pasteurized fluid milk during storage

Document Type

Article

Publication Date

11-7-2008

Abstract

Eight dairy processing plants located in the west, midwest, and southern regions of the U. S. were surveyed in order to determine pasteurized milk quality. Whole and 2% milks were obtained in duplicate from local grocery stores. Four of the milks obtained were ultra pasteurized (UP), 6 came from organic certified dairies. One set of milk samples was initially evaluated for sediment, freezing point, lab pasteurization counts (LPC), HR-3 test results, coliforms, standard plate counts, protein, fat, and somatic cells. Milks were evaluated for flavor using a 10 point scale (10 meaning no defect) by a 5-member trained panel. Milks were stored at 7°C for two weeks and then evaluated again for flavor, and SPC and coliform counts were conducted. Coliforms were found in 2 samples upon arrival. Remaining fresh samples contained less than 10 CFU /mL. Standard plate counts ranged from less than 100 to 300,000 CFU/mL on fresh samples. No sediment was found in any of the samples. Samples received a mean score of 7 for sensory evaluation upon arrival with the most common criticism being cooked which dropped to 3 after 2 weeks. Common criticisms of samples were cooked, rancid, unclean, and fermented fruity. Region of the U. S. the samples were received from showed no differences in the quality of the samples.

Publication Source (Journal or Book title)

Milchwissenschaft

First Page

394

Last Page

397

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