Characterization of pasteurized fluid milk shelf-life attributes
Pasteurized fluid milk samples were systematically collected from 3 commercial dairy plants. Samples were evaluated for microbial, chemical, and sensory attributes throughout shelf life. In general, product shelf lives were limited by multiplication of heat-resistant psychrotrophic organisms that ca...
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| Veröffentlicht in: | Journal of food science 2004-10, Vol.69 (8), p.M207-M214 |
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| container_end_page | M214 |
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| container_issue | 8 |
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| container_title | Journal of food science |
| container_volume | 69 |
| creator | Fromm, H.I Boor, K.J |
| description | Pasteurized fluid milk samples were systematically collected from 3 commercial dairy plants. Samples were evaluated for microbial, chemical, and sensory attributes throughout shelf life. In general, product shelf lives were limited by multiplication of heat-resistant psychrotrophic organisms that caused undesirable flavors in milk. The predominant microorganisms identified were Gram-positive rods including Paenibacillus, Bacillus, and Microbacterium. Principal component analysis of sensory data collected using quantitative descriptive analysis showed that attributes related to milk flavor defects explained the largest amount of variance. These findings highlight the need to develop specific strategies for excluding bacterial contaminants from milk to further extend product shelf lives. |
| doi_str_mv | 10.1111/j.1365-2621.2004.tb09889.x |
| format | Article |
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Samples were evaluated for microbial, chemical, and sensory attributes throughout shelf life. In general, product shelf lives were limited by multiplication of heat-resistant psychrotrophic organisms that caused undesirable flavors in milk. The predominant microorganisms identified were Gram-positive rods including Paenibacillus, Bacillus, and Microbacterium. Principal component analysis of sensory data collected using quantitative descriptive analysis showed that attributes related to milk flavor defects explained the largest amount of variance. These findings highlight the need to develop specific strategies for excluding bacterial contaminants from milk to further extend product shelf lives.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2004.tb09889.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Bacteria ; Biological and medical sciences ; flavor ; fluid milk ; Food industries ; food microbiology ; Food preservation ; Food science ; food spoilage ; Fundamental and applied biological sciences. Psychology ; Gram-positive bacteria ; heat tolerance ; high-temperature short-time treated milk ; Milk ; Milk and cheese industries. Ice creams ; off flavors ; pasteurized milk ; principal component analysis ; psychrotrophic bacteria ; quantitative descriptive analysis ; shelf life ; spoilage</subject><ispartof>Journal of food science, 2004-10, Vol.69 (8), p.M207-M214</ispartof><rights>2004 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Oct 2004</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4367-94674408d6a8641caca9bbeaeff3088bd0bbc37a1db3a78c0014b35a6cddcc7c3</citedby><cites>FETCH-LOGICAL-c4367-94674408d6a8641caca9bbeaeff3088bd0bbc37a1db3a78c0014b35a6cddcc7c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2004.tb09889.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2004.tb09889.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,776,780,1411,27903,27904,45553,45554</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=16225387$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Fromm, H.I</creatorcontrib><creatorcontrib>Boor, K.J</creatorcontrib><title>Characterization of pasteurized fluid milk shelf-life attributes</title><title>Journal of food science</title><description>Pasteurized fluid milk samples were systematically collected from 3 commercial dairy plants. Samples were evaluated for microbial, chemical, and sensory attributes throughout shelf life. In general, product shelf lives were limited by multiplication of heat-resistant psychrotrophic organisms that caused undesirable flavors in milk. The predominant microorganisms identified were Gram-positive rods including Paenibacillus, Bacillus, and Microbacterium. Principal component analysis of sensory data collected using quantitative descriptive analysis showed that attributes related to milk flavor defects explained the largest amount of variance. These findings highlight the need to develop specific strategies for excluding bacterial contaminants from milk to further extend product shelf lives.</description><subject>Bacteria</subject><subject>Biological and medical sciences</subject><subject>flavor</subject><subject>fluid milk</subject><subject>Food industries</subject><subject>food microbiology</subject><subject>Food preservation</subject><subject>Food science</subject><subject>food spoilage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Gram-positive bacteria</subject><subject>heat tolerance</subject><subject>high-temperature short-time treated milk</subject><subject>Milk</subject><subject>Milk and cheese industries. Ice creams</subject><subject>off flavors</subject><subject>pasteurized milk</subject><subject>principal component analysis</subject><subject>psychrotrophic bacteria</subject><subject>quantitative descriptive analysis</subject><subject>shelf life</subject><subject>spoilage</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2004</creationdate><recordtype>article</recordtype><recordid>eNqVkMtu1DAYhS0EEkPhGYgqsUzwLb6w4TLQgVIBElQgNtZvx6aeppPBTsSUp8dRRrDGG8vW8Xd-fwidEtyQsp5uG8JEW1NBSUMx5s1osVZKN4c7aEVki2umOLmLVhhTWhPC5X30IOctns9MrNCL9RUkcKNP8TeMcdhVQ6j2kEc_lRvfVaGfYlfdxP66yle-D3Ufg69gHFO00-jzQ3QvQJ_9o-N-gi7P3nxZv60vPm7erV9e1I4zIWvNheQcq06AEpw4cKCt9eBDYFgp22FrHZNAOstAKocx4Za1IFzXOScdO0GnC3efhp-Tz6PZDlPalUpDNGcaY61L6NkScmnIOflg9ineQLo1BJtZmNmaWZiZhZlZmDkKM4fy-MmxAbKDPiTYuZj_EQSlLVOy5J4vuV-x97f_0WDOz15_pngm1AshFs-HvwRI10ZIJlvz9cPGbN5_099ffSLmvOQfL_kAg4EfqUx1WUCElU8LQilnfwDY9ZlR</recordid><startdate>200410</startdate><enddate>200410</enddate><creator>Fromm, H.I</creator><creator>Boor, K.J</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>FBQ</scope><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200410</creationdate><title>Characterization of pasteurized fluid milk shelf-life attributes</title><author>Fromm, H.I ; Boor, K.J</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4367-94674408d6a8641caca9bbeaeff3088bd0bbc37a1db3a78c0014b35a6cddcc7c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2004</creationdate><topic>Bacteria</topic><topic>Biological and medical sciences</topic><topic>flavor</topic><topic>fluid milk</topic><topic>Food industries</topic><topic>food microbiology</topic><topic>Food preservation</topic><topic>Food science</topic><topic>food spoilage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Gram-positive bacteria</topic><topic>heat tolerance</topic><topic>high-temperature short-time treated milk</topic><topic>Milk</topic><topic>Milk and cheese industries. Ice creams</topic><topic>off flavors</topic><topic>pasteurized milk</topic><topic>principal component analysis</topic><topic>psychrotrophic bacteria</topic><topic>quantitative descriptive analysis</topic><topic>shelf life</topic><topic>spoilage</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Fromm, H.I</creatorcontrib><creatorcontrib>Boor, K.J</creatorcontrib><collection>AGRIS</collection><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Fromm, H.I</au><au>Boor, K.J</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Characterization of pasteurized fluid milk shelf-life attributes</atitle><jtitle>Journal of food science</jtitle><date>2004-10</date><risdate>2004</risdate><volume>69</volume><issue>8</issue><spage>M207</spage><epage>M214</epage><pages>M207-M214</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>Pasteurized fluid milk samples were systematically collected from 3 commercial dairy plants. Samples were evaluated for microbial, chemical, and sensory attributes throughout shelf life. In general, product shelf lives were limited by multiplication of heat-resistant psychrotrophic organisms that caused undesirable flavors in milk. The predominant microorganisms identified were Gram-positive rods including Paenibacillus, Bacillus, and Microbacterium. Principal component analysis of sensory data collected using quantitative descriptive analysis showed that attributes related to milk flavor defects explained the largest amount of variance. These findings highlight the need to develop specific strategies for excluding bacterial contaminants from milk to further extend product shelf lives.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2004.tb09889.x</doi><tpages>8</tpages></addata></record> |
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| ispartof | Journal of food science, 2004-10, Vol.69 (8), p.M207-M214 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library Journals Frontfile Complete |
| subjects | Bacteria Biological and medical sciences flavor fluid milk Food industries food microbiology Food preservation Food science food spoilage Fundamental and applied biological sciences. Psychology Gram-positive bacteria heat tolerance high-temperature short-time treated milk Milk Milk and cheese industries. Ice creams off flavors pasteurized milk principal component analysis psychrotrophic bacteria quantitative descriptive analysis shelf life spoilage |
| title | Characterization of pasteurized fluid milk shelf-life attributes |
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