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Journal of Dairy Science Vol. 75 No. 11 2922-2927
© 1992 by American Dairy Science Association ®
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Estimating Shelf-Life of Cottage Cheese Using Hazard Analysis

Karen Schmidt 1 and Jan Bouma 2

1 Department of Food Science and Technology, University of Georgia, Athens 30602
2 Thorbeckestraat 76, 6708 BS Wageningen, The Netherlands

Cottage cheese samples were stored at three temperatures: 0, 4, and 7°C. Microbial counts, pH, percentage of free whey, and sensory characteristics were analyzed over time to determine the shelf-life. Weibull hazard analysis was used to fit the shelf-life data to different statistical models. From the Weibull graphs, cottage cheese stored at 4°C had a nominal shelf-life of 19 d, whereas cottage cheese stored at 7°C had a nominal shelf-life of 6.5 d. Physical and microbial measurements suggest different deterioration mechanisms that are dependent on storage temperature of the samples.

Key Words: cottage cheese • shelf-life • hazard analysis

Submitted on January 24, 1991
Accepted on June 17, 1992






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Copyright © 1992 by the American Dairy Science Association ®.