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Shelf-Life of Pasteurized Fluid Milk as Affected by Age of Raw Milk¹

Dairy Science Department, Clemson University, Clemson, SC 29631

ABSTRACT

Increasing raw milk storage time prior to pasteurization may affect product shelf-life. Raw milk was stored at 4.5°C for 0, 2, 4, and 6 days prior to pasteurizing. Milk samples from each pasteurized lot were analyzed after continuous storage at 4.5°C for 0, 4, 8, 12, 16, and 20 days. Both raw and pasteurized samples were analyzed for coliforms, psychrotrophs, and total bacteria counts. Flavor scores were also determined. No correlations were significant between raw or pasteurized samples and total bacteria or coliform counts. Related were flavor score and days held raw, shelf-life of the resulting pasteurized product, and interaction of days held raw and shelf-life of the pasteurized product. Psychro-trophic counts and age of the raw milk were correlated. From correlations of flavor scores with shelf-life of the milk, a predictive equation was: Flavor score = 8.00 — .88 R — .11 P — .0015 P² — .009 R P, where R is days held raw and P is shelf-life of the pasteurized product.

¹ Technical Contribution No. 1984. Published with the approval of the Director, South Carolina Experiment Station.