Modeling Keeping Quality of Pasteurized Milk

Abstract:

The quality attributes of pasteurized milk such as total viable count (TVC), pH, conductivity and titratable acidity (TA) were determined during storage at 6, 15 and 25°C. The quality deterioration was indicated by an increase in initial TVC, conductivity and TA, and decrease in pH. The TVC increased from initial 10^3.6 CFU/ml to about 10⁶-10⁷ CFU/ml indicating spoilage of milk. The milk could be kept without spoilage for about 4, 1 and 0.35 day during storage at 6, 15 and 25°C, respectively. Changes in pH and TA could only be detected after TVC reached a level of about 10⁶ CFU/ml.). Results showed that both multiple regression and Gompertz models could be used for shelf-life prediction of pasteurized milk. However, the Gompertz model resulted in superior fitting to experimental data (r² = 0.98) compared to the multiple regression model (r² = 0.76).

• Periodical: Advanced Materials Research (Volumes 931-932)
• Pages: 1544-1548
• DOI: https://doi.org/10.4028/www.scientific.net/AMR.931-932.1544
• Online since: May 2014
• Authors: Nawapol Lucknakhul, Vinod Jindal*, Woranart Jonglertjunya
• Keywords: Gompertz Equation, Keeping Quality, Pasteurized Milk, Shelf-Life Estimation

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