| dc.contributor.author |
Sini, K |
en |
| dc.contributor.author |
Skandamis, PN |
en |
| dc.contributor.author |
Nychas, G-JE |
en |
| dc.date.accessioned |
2014-06-06T06:50:42Z |
|
| dc.date.available |
2014-06-06T06:50:42Z |
|
| dc.date.issued |
2010 |
en |
| dc.identifier.issn |
13115065 |
en |
| dc.identifier.uri |
http://62.217.125.90/xmlui/handle/123456789/5125 |
|
| dc.relation.uri |
http://www.scopus.com/inward/record.url?eid=2-s2.0-77954992459&partnerID=40&md5=203dfa778ddd7a6387c38deb75755f4b |
en |
| dc.subject |
Dairy products |
en |
| dc.subject |
Prediction |
en |
| dc.subject |
Shelf-life |
en |
| dc.subject |
Spoilage |
en |
| dc.subject |
Time-temperature |
en |
| dc.subject.other |
dairy farming |
en |
| dc.subject.other |
health risk |
en |
| dc.subject.other |
kinetics |
en |
| dc.subject.other |
pH |
en |
| dc.subject.other |
sensitivity analysis |
en |
| dc.subject.other |
Bacteria (microorganisms) |
en |
| dc.title |
Shelf-life establishment of dairy products based on quality and safety determinants |
en |
| heal.type |
journalArticle |
en |
| heal.publicationDate |
2010 |
en |
| heal.abstract |
In this study, the establishment of the shelf-life of Greek dairy products and appetizers (cheese-based salads) of low pH (3.90-4.62) based on lactic acid bacteria growth was studied. A microbial model was developed. The specific spoilage organisms of these products were lactic acid bacteria (LAB), which dominated during storage, while yeasts whenever present, remained at low levels (1-2 lg CFU/g). Changes in populations of lactic acid bacteria were correlated with changes in pH and sensory characteristics in order to define their spoilage level in the range of 5 to 25°C. The growth of LAB was modelled through a primary model, while their kinetics were further modelled as a function of temperature with a square root model for each appetizer. The model was field-validated under real chill chain conditions. Shelf-life was greatly influenced by storage temperature. The expiration date of dairy products might be based only on the growth of the spoilage microorganisms. Sensitivity analysis confirms that storage temperature and temperature variability are the most important factors for the duration of shelf-life. Establishment of shelf-life and time to cause health risks gives valuable information on the quality and safety of dairy products and may be used as practical tools by dairy processors. |
en |
| heal.journalName |
Journal of Environmental Protection and Ecology |
en |
| dc.identifier.issue |
2 |
en |
| dc.identifier.volume |
11 |
en |
| dc.identifier.spage |
570 |
en |
| dc.identifier.epage |
576 |
en |