The shelf life of heat-treated dairy products

被引：14

作者：

Rauh, Valentin ^{[1
]}

Xiao, Yinghua ^{[1
]}

机构：

[1] Arta R&D, Aria Innovat Ctr, Agro Food Pk 19, DK-8200 N Aarhus, Denmark

来源：

INTERNATIONAL DAIRY JOURNAL | 2022年 / 125卷

关键词：

ULTRA-HIGH-TEMPERATURE; VOLATILE SULFUR-COMPOUNDS; SOMATIC-CELL COUNT; SOLID-PHASE MICROEXTRACTION; LACTOSE-HYDROLYZED MILK; UHT-MILK; AGE GELATION; MAILLARD REACTION; PSEUDOMONAS-FLUORESCENS; STORAGE STABILITY;

D O I：

10.1016/j.idairyj.2021.105235

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

Almost all dairy products undergo heat treatment to make them safe for consumption and to prolong their shelf life. The shelf life span of heat-treated dairy products is vast, ranging from few days at refrigerated temperatures to several years at ambient temperatures. The resulting shelf life of a product is dependent on a variety of factors relating to the raw material quality, processing and packaging solutions as well as storage conditions. This review discusses microbiological and physical-chemical shelf life influencing factors and their mechanisms with a focus on liquid milk that can be applied to a broader range of dairy products. Therefore powder products and stabilised products will not be covered in this article. Shelf life influencing factors are further categorised in systematic factors that are controllable in general, and occasional factors that require further studies. (c) 2021 Elsevier Ltd. All rights reserved.

引用

页数：13