Determination of Shelf Life for Butter and Cheese Products in Actual and Accelerated Conditions

• 발행기관: 한국축산식품학회
• 저자명: Jung Min Park Jin Ho Shin Da Jeong Bak Na Kyeong Kim Kwang Sei Lim Cheul Young Yang Jin Man Kim
• 간행물 정보: 『Food Science of Animal Resources』Korean Journal for Food Science of Animal Resources 제34권 제2호, 245~251쪽, 전체 7쪽
• 주제분류: 농수해양 > 식품과학
• 파일형태: PDF
• 발행일자: 2014.04.30

영문 초록

The aim of this study was to estimate the shelf life of butter and cheese products, with shelf life being a guide used to determine the storage period of food before deterioration. Butter and cheese samples stored at 10°C and 15°C had a shelf life of 221 d, while those stored at 25°C and 35°C had a shelf life of 109 d. Quality changes, including total cell count, coliform counts, Listeria monocytogenes counts, acid value, moisture content, pH, acidity and overall sensory evaluation, were monitored. In order to pass the overall sensory evaluation, a quality score of 5 points on a 9-point scale was required. For other quality criteria, legal quality limits were established based on the “Process Criteria and Ingredient Standard of Livestock Products” by the Animal, Plant and Fisheries Quarantine and Inspection Agency (Republic of Korea). The nonlegal quality limit was estimated by regression analysis between non-quality criteria (y) and overall sensory evaluation (x). The shelf life was estimated based on the number of days that the product passed the quality limit of the quality criteria. The shelf life of samples stored at 10°C, 15°C, 25°C and 35°C was 21.94, 17.18, 6.10 and 0.58 mon, respectively, for butter and 10.81, 9.47, 4.64 and 0.20 mon, respectively, for cheese.

키워드

shelf Life butter cheese quality Limit accelerated conditions guideline