Temperature and Quality Changes of Pasteurized Milk during Refrigerated Storage and sale in Refrigerator
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Abstract:
In order to investigate the temperature and quality changes of pasteurized milk packaged during normal storage and sale in refrigerator, parameters of sale temperature and time were obtained by measuring the normal storage and sale with the temperature fluctuation changes in refrigerators. The microorganism index, physical and chemical indicators, acidity and the sensory quality were studied in 5 d during the storage and sale in refrigerator, which was compared with the unopened sale as control. The results showed that the protein, fat, lactose, non-fat milk solids contents in the milk samples had not changes under the different storage conditions within the first five days while acidity and the sensory quality were almost the same under different storage conditions during 5 d storage and Coliform, Staphylococcus aureus and Salmonella were not detected. However, the aerobic plate count in the milk samples have been speeded up with the difference statistically significant (p<0.05) to the contrast group during 5 d storage period on sale in refrigerator, and the two group accorded with the requirement of national standard. It indicated that temperature fluctuation had an impact on the quality of pasteurized milk during storage sale in refrigerator. Low storage temperature and relatively short storage time were conducive to the retention of high quality of pasteurized milk. The study also showed that controlling the sale temperature fluctuation in refrigerator was important. To ensure that the sale refrigeration, accumulated time for storage products over 6 ℃ was not more than 7 h and temperature was below 8 ℃;The accumulated time for refrigerator body temperature over 6 ℃, was not more than 9 h and temperature was below 9 ℃.
