The shelf-life of fresh products depends on storage temperature. The fresh products become inedible if the cold chain is interrupted, The aim of this experimental work has been the evaluation of the microbial population growth in pasteurized milk after the break of the cold chain, The research showed that the microbial population of Tetrarex-packaged fresh milk increased at temperature of 25°C for 2 hours, Furthermore, the research highlights the importance of using Time-Temperature Indicators Food in order to know the product thermic conditions.

VARIAZIONI MICROBICHE NEL LATTE FRESCO PASTORIZZATO IN SEGUITO ALL'INTERRUZIONE DELLA CATENA DEL FREDDO.

MELLUSO, GIOVANNI;GUIDA, MARCO;
2004

Abstract

The shelf-life of fresh products depends on storage temperature. The fresh products become inedible if the cold chain is interrupted, The aim of this experimental work has been the evaluation of the microbial population growth in pasteurized milk after the break of the cold chain, The research showed that the microbial population of Tetrarex-packaged fresh milk increased at temperature of 25°C for 2 hours, Furthermore, the research highlights the importance of using Time-Temperature Indicators Food in order to know the product thermic conditions.
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/11588/5883
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