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Dissertations / Theses on the topic 'Shelf life enhanced milk'

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Published: 4 June 2025

Last updated: 1 August 2025

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1

Sutton, Tracy D. Jr. "Formulating and Processing of a Nutritionally Enhanced Extended Shelf-Life Fluid Milk and Egg Mixture." Thesis, Virginia Tech, 1997. http://hdl.handle.net/10919/45381.

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A milk and egg mixture was processed at 96C and 92C with 10 sec hold times and evaluated for nutritional composition, functional characteristics, and shelf-life. The process was more than sufficient to destroy Coxiella burnetti and Salmonella senftenberg which were the most heat resistant organisms of concern in processing this milk and egg mix. The spoilage organisms received 2,200 D and 425 D processes, respectively, which were more than adequate for providing a safe product and extending the shelf life of the product for seven weeks under refrigerated storage conditions. Both sweetened and

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2

Mugadza, Desmond Tichaona. "Bacillus and Paenibacillus spp. associated with extended shelf life milk." Thesis, University of Pretoria, 2017. http://hdl.handle.net/2263/65919.

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Extended shelf life (ESL) milk combines longer shelf life and better organoleptic characteristics; a combination that is absent in both pasteurised and ultra-heat treated (UHT) milk. Bacterial spoilage remains the main cause of food loss worldwide, which also includes milk and dairy products, despite advances in food preservation technology. The objectives of this study were to identify and characterise the spore-forming population associated with ESL milk during processing and chilled storage as well as characterising Bacillus cereus isolates obtained from ESL milk processing and during stora

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3

Orleans, Kimberly Ann. "Microbiological and Chemical Changes During Shelf-life in Regular and Chocolate Milk." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1308253657.

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4

Solano-LÃ³pez, Claudia E. "Quality, stability and shelf life of ultrapasteurized milk bottled in amber polyethylene terephtalate /." The Ohio State University, 2002. http://rave.ohiolink.edu/etdc/view?acc_num=osu148646332162722.

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5

Blackshaw, Katherine. "A Non-Thermal Process for Increasing the Shelf-Life and Preserving Functionality of Donor Human Milk." Thesis, The University of Sydney, 2021. https://hdl.handle.net/2123/26688.

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There is strong evidence that in the absence of breastfeeding, access to human milk significantly reduces infant mortality and morbidity rate as well as illnesses in later life compared to infant formula. However, apart from unregulated informal sharing, donor human milk (DHM) has a limited shelf-life of three months in frozen storage, and is only available through mostly hospital-based milk banks. Guidelines generally stipulate that DHM should undergo thermal (‘Holder’) pasteurisation; a process known to have detrimental effects on the functionality of bioactive compounds. The aim of this stu

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6

Sammons, Laura Dawn. "Migration of Penicillium spinulosum from Paperboard Packaging to Extended Shelf Life Milk." Thesis, Virginia Tech, 1999. http://hdl.handle.net/10919/35441.

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The growth and survival of the psychrotroph Penicillium spinulosum in paperboard was studied along with the wicking characteristics of ultra-pasteurized milk to understand sporadic fungal contamination of ultra-pasteurized, extended shelf life milk products. Previous research has indicated paperboard packaging as a potential source for the fungal contamination. Migration from paperboard to ultra-pasteurized skim milk during a 60-day shelf life, was investigated by inoculating condia (spores) into sterilized paperboard squares (57.2 by 57.2 mm) made from ultra-pasteurized milk cartons. Test-s

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7

Busani, Silvia Fátima Borges 1954. "Estudo da viabilidade de tratamentos termicos alternativos para leite pasteurizado e de vida de prateleira estendida." [s.n.], 2005. http://repositorio.unicamp.br/jspui/handle/REPOSIP/322502.

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Orientador: Salvador Massaguer Roig<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-05T11:20:00Z (GMT). No. of bitstreams: 1 Busani_SilviaFatimaBorges_D.PDF: 12953590 bytes, checksum: f4928b1a7cba5073da7384ea057dda79 (MD5) Previous issue date: 2005<br>Doutorado<br>Doutor em Tecnologia de Alimentos

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8

Chen, Ming-Ju. "Factors affecting consumer acceptance and shelf life of a fermented milk flavored tomato juice product /." The Ohio State University, 1993. http://rave.ohiolink.edu/etdc/view?acc_num=osu148784331469457.

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9

Badiger, Aishwarya Satish. "Consumer Food Waste Reduction using Dynamic Labelling and Predictive Shelf-life Modelling for Pasteurized Milk." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532015322705163.

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10

van, Aardt Marleen. "Effect of shelf-life and light exposure on acetaldehyde concentration in milk packaged in HDPE and PETE bottles." Thesis, Virginia Tech, 2000. http://hdl.handle.net/10919/31347.

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Poly(ethylene terephthalate) (PETE) packaging is becoming an increasingly popular choice of packaging material for milk, but has the disadvantage of releasing odorous acetaldehyde into food matrices. <p> Sensory detection group thresholds for acetaldehyde in whole, low fat and nonfat unflavored milks were 3939, 4020, and 4040 ppb respectively with no significant difference due to fat level. Chocolate flavored milk and spring water showed detection thresholds levels for acetaldehyde of 10048 and 167 ppb respectively. This information assisted in determining if acetaldehyde migration from the

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11

Johnson, Daryan Stefon. "Protective effects of titanium dioxide packaging modification on sensory and oxidative changes in milk over 35 day shelf-life." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/49695.

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Milk is often packaged in translucent containers providing little protection against flavor degradation from light. The effectiveness of TiO2 modifications of high density polyethylene (HDPE) packaging in affecting light-induced oxidation of extended shelf-life milk (2% total fat) and omega-3 fatty acid enriched milk (2% total fat) was studied. Packaging effectiveness was determined by assessing product quality, including changes in flavor, measuring changes in volatile compounds, thiobarbituric reactive substances and riboflavin concentrations. Products were evaluated over a 35-day shelf-lif

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12

Khoza, S. Eric. "Effect of extended shelf life milk processing on the bacterial composition associated with the nozzles of filling machines." Diss., University of Pretoria, 2015. http://hdl.handle.net/2263/53505.

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One of the possible reasons for post-contamination of extended shelf life (ESL) milk could be attachment and formation of biofilms on stainless steel pipe surfaces. In South Africa, ESL milk processors are still facing challenges extending the shelf life beyond 14 days. It is hypothesized that post-contamination along the milk processing line is responsible of reducing the shelf life of ESL milk. This assumption was investigated by assessing the microorganisms associated with the nozzles of aseptic filling machines post CIP process and this study was designed and divided into two phases. Phase

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13

Gandy, April Lynne. "THE EFFECT OF PASTEURIZATION TEMPERATURE ON CONSUMER ACCEPTABILITY, SENSORY CHARACTERISTICS, VOLATILE COMPOUND COMPOSITION, AND SHELF-LIFE OF FLUID MILK." MSSTATE, 2007. http://sun.library.msstate.edu/ETD-db/theses/available/etd-07022007-162142/.

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The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2 % milk pasteurized at 77, 79, 82, or 85?aC. Pasteurization temperature had no effect (p>0.05) on shelf-life. Consumers preferred (p<0.05) 79?aC over other treatments on day 0; however, six days post-pasteurization 79?aC milk was only preferred (p<0.05) over 77?aC. Consumers were grouped into eight clusters based on product liking for both day 0 and 6 evaluations. The largest cluster liked all pasteurization treatments, and 79?aC was highly acceptable to all consumers that liked mi

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14

Simmons, Courtney Anne. "The effect of a flaxseed-oil enhanced diet on the shelf life and sensory characteristics of farmed brook trout (Salvelinus fontinalis)." Morgantown, W. Va. : [West Virginia University Libraries], 2009. http://hdl.handle.net/10450/10129.

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Thesis (M.S.)--West Virginia University, 2009.<br>Title from document title page. Document formatted into pages; contains vii, 115 p. : ill. (some col.). Includes abstract. Includes bibliographical references.

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15

Blake, Michael R. "Microbiological and Sensory Effects of Milk Processed for Extended Shelf Life and the Development of Rapid Methods to Quantitate Spores and Lipase Activity." DigitalCommons@USU, 1996. https://digitalcommons.usu.edu/etd/5436.

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The initial aim of this work was to evaluate processing conditions for extended shelf life (ESL) milk to have a shelf life at refrigeration temperature of 60 d. Milk was processed on a pilot-scale ultra-high-temperature processing plant and evaluated for microbial and sensory quality over 60 d at 7°C storage. Results of this study showed that lower process temperatures were preferable to minimize cooked flavors and that the minimum safe processing temperature was 134°C for 4 s as determined by the destruction of bacterial spores in the processed milk. Consumer preference panel results indicate

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16

Neto, Otaviano Carneiro da Cunha. "Avaliação do iogurte natural produzido com leite de búfala contendo diferentes níveis de gordura." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-20072005-082544/.

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O iogurte é considerado um importante derivado lácteo para a alimentação humana. No Brasil, este produto é elaborado tradicionalmente a partir do leite bovino. A produção de iogurte, porém, constitui uma excelente alternativa para o aproveitamento do leite de búfala, embora possam ocorrer problemas na aceitação do produto devido ao elevado teor de gordura no leite original. O presente trabalho teve por objetivo avaliar a estabilidade e algumas características de qualidade do iogurte natural elaborado a partir do leite de búfala contendo diferentes níveis de gordura. Para isto, o leite foi desn

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17

Lisita, Milena Olivieri. "Influência da variação da temperatura de armazenamento de leite cru na vida de prateleira de leite UHT em embalagem flexível e estocagem sob luz." [s.n.], 2010. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255784.

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Orientador: Walkiria Hanada Viotto<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-16T13:43:28Z (GMT). No. of bitstreams: 1 Lisita_MilenaOlivieri_D.pdf: 2002607 bytes, checksum: 1ec6e24923de12f23613383df46f56a3 (MD5) Previous issue date: 2010<br>Resumo: Leite cru foi armazenado por tres dias sob tres temperaturas (3, 7 e 10oC) para a utilizacao em processamento de leite longa vida (ou UHT ¿ ultra high temperature) em embalagem flexivel, de polietileno de baixa densidade (PEBD). Tambem foi produzido leite UH

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18

Aires, Georgiana Sávia Brito. "Avaliação de diferentes tratamentos termicos e condições de embalagem sobre a vida-de-prateleira do leite fluido com enfase no julgamento de defeitos de sabor." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255607.

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Orientador: Salvador Massaguer Roig<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-08T21:11:56Z (GMT). No. of bitstreams: 1 Aires_GeorgianaSaviaBrito_D.pdf: 2258074 bytes, checksum: f530cc1acd97d1a5e8b1d7987aa1f96e (MD5) Previous issue date: 2007<br>Resumo: Em busca de melhoria de qualidade para atender um consumidor cada vez mais exigente, a indústria procura, através de tecnologias eficientes e menos onerosas aumentar a vida-de-prateleira do leite. Como exemplo dessas tecnologias podemos incluir qualidade

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19

Dias, Maria Elisabete Fernandes Dias. "Efeito da adição de CO2 ao leite cru sobre as características do leite UHT armazenado a diferentes temperaturas." [s.n.], 2011. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255194.

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Orientador: Mirna Lúcia Gigante<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-19T11:42:02Z (GMT). No. of bitstreams: 1 Dias_MariaElisabeteFernandesDias_M.pdf: 5400605 bytes, checksum: 00a236017885ffd7ef50a95f530931bb (MD5) Previous issue date: 2011<br>Resumo: O objetivo deste trabalho foi avaliar o efeito da adição de CO2 ao leite cru sobre as características do leite UHT obtido por injeção direta de vapor e armazenamento a 25ºC, 35ºC e 45ºC por 180 dias. O leite cru (250 litros) foi dividido em duas

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20

Souza, Poliana Mendes de. "Estudo comparativo da pasteurização de leite pelo metodo convencional e por microondas." [s.n.], 2007. http://repositorio.unicamp.br/jspui/handle/REPOSIP/255355.

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Orientadores: Antonio Marsaioli Junior, Mirna Lucia Gigante<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-08T23:21:42Z (GMT). No. of bitstreams: 1 Souza_PolianaMendesde_M.pdf: 840297 bytes, checksum: 126db6034bb7ca2da7822e822b9045d0 (MD5) Previous issue date: 2007<br>Resumo: O leite é um dos alimentos mais completos da natureza devido ao seu elevado valor nutritivo, como riqueza de proteínas, gordura e vitaminas; por esta mesma razão o leite é um excelente substrato para uma grande gama de microorgan

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21

Fonseca, Carolina Rodrigues da. "Efeito do tempo de armazenamento do leite de cabra in natura sobre a qualidade e a estabilidade do leite de cabra em pó." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/74/74131/tde-21022011-143753/.

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Este trabalho avaliou os efeitos de diferentes períodos de armazenamento do leite de cabra in natura sobre a qualidade do produto em pó. Foram avaliadas as alterações microbiológicas, físico-químicas e bioquímicas do leite cru e a influência nas características microbiológicas, físicas, bioquímicas e sensoriais do leite em pó durante o armazenamento por 0, 60, 120 e 180 dias. Foram realizados 3 ensaios idênticos nos quais cerca de 105 L de leite de cabra recém-ordenhado foram igualmente divididos em 3 partes e armazenados a temperatura controlada de 4 ºC por até 5 dias. Nos dias 1, 3 e 5 após

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22

Palazzo, Alessandra Bugatte 1981. "Avanços no estudo de edulcorantes em chocolates tipo ao leite , light em calorias e isentos de lactose e sacarose = perfil sensorial descritivo, tempo-intensidade múltiplo e vida útil = Advances in the study on chocolate milk sweeteners, light of calories, free of lactose and sucrose : sensory descriptive profile, multiple time-intensity and shelf-life." [s.n.], 2008. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254243.

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Orientador: Helena Maria Andre Bolini<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-22T21:24:46Z (GMT). No. of bitstreams: 1 Palazzo_AlessandraBugatte_D.pdf: 3757920 bytes, checksum: c5aacf04a4c0054e8161cba577ed32e0 (MD5) Previous issue date: 2013<br>Resumo: Mundialmente a exigência por dietas controladas tem crescido vertiginosamente. Entre elas, destacam-se alimentação com redução calórica, restrição de açúcares, gorduras e sódio, almejando a prevenção de doenças e tratamento de certas deficiências. Em f

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23

Lee, San-Chien, and 李三健. "The Study of Extend of Shelf Life of Fresh Milk." Thesis, 2003. http://ndltd.ncl.edu.tw/handle/17940483720872281629.

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碩士<br>國立屏東科技大學<br>食品科學系<br>91<br>The production of domestic fresh milk is increasing rapidly and becoming one of the major daily foods. Currently, the shelf life of fresh milk is about 8 to 10 days, the fresh milk can be more competitive if the shelf life lasts longer, therefore, and the effects of raw milk quality by different production equipment and hygienic management were fully investigated to see if it’s possible to prolong the shelf life of the fresh milk. Raw milk was rated by sensory evaluation; the percentage of off-flavor raw milk in each quarter is as following: first qu

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24

Isaza, Liliana Urrea. "Rapid methods for the determination of post-pasteurization contamination of fluid milk and shelf-life prediction." Thesis, 1986. http://hdl.handle.net/1957/27217.

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Several methods for estimation of the potential shelf-life of pasteurized fluid milk products were evaluated for their efficacy in this investigation. These methods were evaluated and compared to sensory, biochemical and bacteriological indices through a series of experiments conducted on different brands of commercially pasteurized fluid milk. The methods evaluated included: Standard Plate Count (SPC), Psychrotrophic Bacteria Count (PBC), Modified Psychrotrophic Bacteria Count (MPBC), the Moseley keeping quality test (MKQT), Parmelee tube test (PTT), tetrazolium salt-resazurin test (TRT), mod

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25

Monu, Emefa. "Phytosterol antioxidant activity and effects on shelf life of fluid milk and yoghurt quality." 2007. http://hdl.handle.net/1993/20528.

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26

Liu, Ying. "Beta-lactoglobulin complexed vitamins A and D in skim milk shelf life and bioavailability /." 2003. http://www.lib.ncsu.edu/theses/available/etd-11172003-162007/unrestricted/etd.pdf.

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27

Uppu, Padmaja. "Determination of Packaging Material Requirements for Optimum Shelf Life of Packaged Filled Milk Powder." Thesis, 2001. https://vuir.vu.edu.au/220/.

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Packaging plays an important role in protecting and preserving the quality of food and is therefore significant in any food manufacturing and distribution process. The shelf life of any food is limited due to the occurrence of many deteriorative processes and reactions within the food material. These include physical and chemical reactions and interactions between food and the ambient environment across the packaging material. Milk powder like any other food, is prone to such reactions and interactions with package resulting in degradation of its edible quality due to changes in smell, colour

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28

Uppu, Padmaja. "Determination of Packaging Material Requirements for Optimum Shelf Life of Packaged Filled Milk Powder." 2001. http://eprints.vu.edu.au/220/2/uppu.pdf.

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Packaging plays an important role in protecting and preserving the quality of food and is therefore significant in any food manufacturing and distribution process. The shelf life of any food is limited due to the occurrence of many deteriorative processes and reactions within the food material. These include physical and chemical reactions and interactions between food and the ambient environment across the packaging material. Milk powder like any other food, is prone to such reactions and interactions with package resulting in degradation of its edible quality due to changes in smell, colour

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29

HUANG, TAI-YING, and 黃泰穎. "Study on Manufacturing the Low Xanthine Oxidase Activity and Extend Shelf Life HTST Fresh Milk." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/66427243484841027794.

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碩士<br>東海大學<br>畜產與生物科技學系<br>105<br>High-temperature short-time (HTST) thermal pasteurization has been effectively used for decades as a method to extend the shelf life of fluid milk. The purpose of this study is to test the HTST full cream milk quality, xanthine oxidase activity, shelf life and nutritional content after microfiltration treatment (MF). After separating the cream, microfiltration is using 1.5μm filter paper to filtrated the skim milk and support by pump. Separated cream will heat through 121℃, 15min, and followed by standardization, homogenization and pasteurized by HTST treatmen

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30

Su, Yu-Shao, and 蘇昱韶. "Study on Using Microfiltration to Improve the Quality and Extend Shelf Life of Skim Fresh Milk." Thesis, 2016. http://ndltd.ncl.edu.tw/handle/05986984405463780820.

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碩士<br>東海大學<br>畜產與生物科技學系<br>104<br>High-temperature short-time (HTST) thermal pasteurization has been effectively used for decades as a method to extend the shelf life of fluid milk and to eradicate pathogenic bacteria from it. As global trade extends, and mass production of foods gets more centralized, shipping of milk to distant places where no milk production is available is more common. The purpose of this study is to test the milk quality, shelf life and nutritional content after microfiltration(MF). Microfiltration is using 1.5μm filter paper to filtrated the skim milk and support by pump

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31

Langa, R. L. S. (Rashwahla Lesiba Sydwell). "Optimisation of cell growth and shelf life stability of Megasphaera elsdenii NCIMB 41125." Diss., 2010. http://hdl.handle.net/2263/29193.

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Economic demands for milk and meat products force farmers to increase the carbohydrate content of grains fed to animals. One of the consequences of this intervention is the lactic acidosis condition in animals fed the high-concentrate diets, which is the accumulation of lactic acid in the rumen. Symptoms of the condition include lameness, bloatedness, epistaxis and dilated pupils. Methods such as ionophore antibiotics, gradual transition from high to low-concentrate diets and yeast cultures have in the past been used to avert this condition but all had their disadvantages. Microorganisms may d

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32

Vallejo, Cordoba Belinda. "Shelf-life prediction and flavour quality assessment of pasteurized milk by multivariate analysis of dynamic headspace gas chromatographic data." Thesis, 1992. http://hdl.handle.net/2429/3038.

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An objective analytical system for shelf-life prediction and flavour quality monitoring of pasteurized milk was established. Dynamic headspace capillary gas chromatography (DH-GC) was optimized to achieve adequate resolution and maximum recovery of volatiles isolated from milk. The simultaneous factor optimization approach used for establishing purge and trap conditions during milk volatile isolation resulted in a method of high sensitivity and reproducibility. Volatiles, psychrotrophic bacterial counts and sensory evaluation were monitored during refrigerated storage of pasteurized mil

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33

Grewal, Manpreet Kaur. "Understanding and predicting storage stability of UHT milk." Thesis, 2018. https://vuir.vu.edu.au/38672/.

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UHT milk is gaining market share worldwide for being a healthy, safe and convenient food product with a long shelf life at room temperature. However, the UHT treatment (usually 140- 150 °C for 2-10 s) contributing to its long shelf life may induce some changes, which may make it unstable during storage. Considerable levels of sedimentation (up to 1 % dry weight basis) of proteinaceous material at the bottom of the storage container, or formation of a gel (age-gelation), or both, can mark the end of shelf life of UHT milk, and hence affect its market potential and incur financial losses t

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34

Du, Xinyi. "DEVELOPMENT OF HEADSPACE ANALYSIS OF LIVING AND POSTHARVEST FRESH PRODUCE USING SURFACE-ENHANCED RAMAN SPECTROSCOPY (SERS)." 2020. https://scholarworks.umass.edu/masters_theses_2/931.

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The increasing market demand for fresh produce promotes a keen interest in developing a rapid, sensitive and reliable method for monitoring plant health and determining the shelf-life of postharvest produce. The objective of this study is to explore the capability of Surface-enhanced Raman spectroscopy (SERS) in these applications. SERS integrates Raman spectroscopy which measures molecular vibrations and nanotechnology which enhances the weak Raman signals. Herein, we developed two SERS methods based on a surface detection approach using nanoparticles solution and a headspace detection approa

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35

Vithanage, Nuwan R. "Mapping the thermo-tolerant proteases in ultra high temperature (UHT) treated milk using molecular approaches." Thesis, 2017. https://vuir.vu.edu.au/34726/.

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Refrigerated storage of raw milk selects for psychrotrophic bacterial genera such as Pseudomonas (mainly Pseudomonas fluorescens), Bacillus, Acinetobacter, Hafnia, Klebsiella, Rahnella, Stenotrophomonas and Aeromonas, Serratia, which are disseminated by means of feed, faeces, bedding material, soil, air, water and milking and processing equipment at the farming and processing environments. These bacteria produce a wide range of extracellular proteases that are resistant to the current heating regimes used in Ultra High Temperature (UHT) processing, typically 135-150 °C for 2-10 s. The residual

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