Storage temperature: A factor of shelf life of dairy products
An experiment was designed to monitor the durability of certain dairy products stored at proper temperatures (8oC) and elevated temperatures (14oC) within their shelf life. Samples of fermented milk products were tested during 25 days, samples of cheese spread products over 80 days, while soft white cheese samples were analyzed during a storage period of 100 days. In the defined study periods, depending on the type of product, pH and aw value of the product, as well as sensory analysis (odor, taste, color and consistency), along with microbiological safety, were investigated. The investigations were performed in accordance with national legislation. The results indicate that the products stored at 14oC showed significant acidity (lower pH value), changed sensory properties, and had an increased number of aerobic bacteria.
