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Identification and control ofprocessing variables that affect the quality and safety of fluid milk There are potential advantages for bothprocessor and consumer in extending the shelf-life of fluid milk. Uniformly good flavourand acceptable keeping quality are essential in maintaining fluid milk sales. This studywas aimed at increasing the quality and safety of fluid milk by eliminatingpost-pasteurization contamination. Factors involved in the post-pasteurizationcontamination of fluid milk were identified. Raw milk quality, state of cleanliness andsanitizing equipment, carton sanitary conditions, air quality and storage temperature wereexamined. Sequential analysis of the processing system indicated that the filling machineand the pasteurizer were significant sources of post-pasteurization contamination.Eliminating sources of contamination, and proper cleaning followed by sanitizing withchlorine significantly increased milk shelf-life in cardboard containers to 20.4 days froman initial shelf-life of 9 days. Enclosing the filling chamber and air sterilizationreduced variance in milk shelf-life.


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