Determination of the end of shelf-life for milk using Weibull hazard method

被引:63
作者
Duyvesteyn, WS
Shimoni, E
Labuza, TP
机构
[1] Univ Minnesota, Dept Food Sci & Nutr, St Paul, MN 55108 USA
[2] Coca Cola Co, Atlanta, GA USA
来源
LEBENSMITTEL-WISSENSCHAFT UND-TECHNOLOGIE-FOOD SCIENCE AND TECHNOLOGY | 2001年 / 34卷 / 03期
关键词
milk; shelf-life; Weibull hazard;
D O I
10.1006/fstl.2000.0736
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
The shelf life of pasteurized milk is traditionally estimated by the counts of both total and psychotrophic microbial load. This study examins the relationship between the total and psychotrophic microbial growth in milk and its sensory shelf life as measured using the Weibull hazard method. Milk was stored at five constant temperatures (2, 5, 7, 12 and 15 degreesC) and both total and psychotrophic microbial counts were used to obtain the lag time and the growth rate values. The lag time of the total and psychotrophic growth responded to temperature following the Arrhenius equation. The loss of sensory quality of the milk followed a log shelf life vs. temperature dependency. It was found that there was no correlation between the microbial count at the end of shelf life and the sensory quality of the milk. It is therefore suggested that microbial counts should not be used to determine the sensory shelf life of milk. The Weibull method gave end of shelf life values fairly similar to that of prior work using the American Dairy Science Association scoring methods.
引用
收藏
页码:143 / 148
页数:6
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