Identification and control of processing variables that affect the quality and safety of fluid milk.
The objective of this study was to increase quality and safety of fluid milk by eliminating postpasteurization contamination as measured by extended shelf life. Milk shelf life was defined as the number of days for standard plate count to reach 20,000 CFU/ml in milk stored at 7 degrees C. Sequential analysis of the fluid milk processing system indicated filling machine and pasteurizer were significant sources of postpasteurization contamination. Aseptically sampled milk from the pasteurizer outlet indicated a maximum shelf life of more than 30 days could be achieved. The pasteurizer can be a source of contamination when inadequately cleaned or maintained. The filling machine was a significant source of contamination. Shelf life of milk in 236-ml containers was reduced 20 days compared with milk sampled before the filling machine. Carton-forming mandrels, filling heads, and airborne microorganisms were sources of contamination within the filling machine. Eliminating sources of postpasteurization contamination and proper cleaning followed by sanitizing with chlorine significantly increased milk shelf life in paperboard containers to 20.4 days from an initial shelf life of 9 days. Changing the sanitizing agent to peroxyacetic acid significantly increased milk shelf life to 33.9 days. Enclosing the filling chamber and adding sterile laminar flowing air significantly improved microbiological quality of air inside the chamber and reduced variance among milk shelf life samples.
Gruetmacher
T J
TJ
Department of Food Science, University of Wisconsin-Madison, 53706, USA.
Bradley
R L
RL
D000818:Animals; D002713:Chlorine; D003612:Dairying / Q000592:standards*; D004866:Equipment Contamination; D005511:Food Handling; D018857:Food Packaging; D008892:Milk / Q000382:microbiology* / Q000592:standards*; D010463:Peracetic Acid; D013242:Sterilization
D002713:Chlorine; D010463:Peracetic Acid