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Korean J Food Sci Anim Resour. 2014;34(2):245-51. doi: 10.5851/kosfa.2014.34.2.245. Epub 2014 Apr 30.

Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions.

Author information

1
Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Korea.
2
R&D Center, Maeil Dairies Co. Ltd., Pyeongtaek 451-861, Korea.
3
Department of Food Technology and Services, Eulji University, Seongnam 461-713, Korea.

Abstract

The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at 10℃ and 15℃ had a shelf life of 221 d, while those stored at 25℃ and 35℃ had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the "Process Criteria and Ingredient Standard of Livestock Products" by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at 10℃, 15℃, 25℃ and 35℃ was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.

KEYWORDS:

accelerated conditions; butter; cheese; guideline; quality limit; shelf life

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