Salji Joseph S, Saadi Suhayl R, Mashhadi Ahmed
Regional Agriculture and Water Research Center, Food Science and Nutrition Section, Ministry of Agriculture and Water, P.O. Box 17285, Riyadh, Saudi Arabia 11484.
J Food Prot. 1988 Dec;51(12):976-978. doi: 10.4315/0362-028X-51.12.976.
The keeping quality of pasteurized fresh milk was investigated. At 7°C storage, the product conformed to the Saudi Arabian Standard Organization for as long as 7 d and as short as 2 d with ≤10 cfu/ml coliform, ≤10 cfu/ml mold and yeast, ≤50,000 cfu/ml SPC and acceptable sensory qualities. Acceptable sensory attributes with coliform counts of <10 cfu/ml were maintained in the product for 10 d at 7°C. Molds, yeasts and psychrotrophs were instrumental in cutting down the shelf life of the product beyond 10 d at 7°C. The possibility of extending the shelf life from 3 to 5 d should not be denied provided the product is stored at temperatures not exceeding 7°C.
