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Importance of Shelf for Consumers of Milk

Dairy Science Extension, The Pennsylvania State University, University Park 16802

ABSTRACT

Today's consumer determines the acceptance of fluid milk by flavor and shelf life. Uniformly good flavor and acceptable keeping quality are essential in maintaining fluid milk sales.

Dairy farmers and processors place major emphasis on ensuring consumers of quality dairy products. This assurance was relatively easy when milk was produced, processed, and delivered to consumers, within 24 hr. Presently, milk is usually collected from farms every-other-day, and is normally processed in plants five days a week.

The shift from home delivery to store-purchase of milk makes excellent sanitation mandatory. Presently, more than 75% of all milk is sold wholesale, primarily through supermarkets, neighborhood, and convenience stores. Delivery to these stores is usually two or three times weekly.

Store sales of fluid milk have lengthened the time between processing and consumption. They have also introduced another group of persons handling the products.

For the past seven years we have had a Pennsylvania Milk Flavor Program with the objective of assuring consumers of quality fluid milk. The emphasis has shifted from production and processing to distribution and home-handling practices.

This article has been cited by other articles:

				A. L. Gandy, M. W. Schilling, P. C. Coggins, C. H. White, Y. Yoon, and V. V. Kamadia The Effect of Pasteurization Temperature on Consumer Acceptability, Sensory Characteristics, Volatile Compound Composition, and Shelf-Life of Fluid Milk J Dairy Sci, May 1, 2008; 91(5): 1769 - 1777. [Abstract] [Full Text] [PDF]