Pasteurized fresh milk requires an accurate estimation of shelf life under various conditions to minimize the risk of spoilage and product losses. Milk samples were stored for 56 h in an oven at 25°C and for 15 days in a refrigerator at 4°C. Samples were analyzed using an electronic nose (e-nose), total bacterial count, titratable acidity and pH to determine the quality of milk. Principal Component Analysis (PCA) and Linear Discriminant Analysis (LDA) were used to analyze e-nose data of milk stored at 25°C, and 4°C. A clear shift in quality was identified by the e-nose, which also appeared in the total bacterial count after 24 h and 12 days for storage at 25 and 4°C, respectively. On the other hand, titratable acidity exceeded the normal limits of 0.14 % - 0.21 % after 24 h for storage at 25°C (0.247 ± 0.006 %) and after 15 days for storage at 4°C (0.25 ± 0.01 %). If pH was a good indicator of quality for samples stored at 25°C, it showed no clear trends for samples stored at 4°C. Based on the microbial count data and e-nose output, the milk had a shelf life of 0.3 day (i.e. 8 h) when stored at 25°C. Shelf life was extended to 9 days when stored at 4°C.
Ali Z, O’hare W, Theaker B. Detection of bacterial contaminated milk by means of a quartz crystal microbalance based electronic nose [29th International Vacuum Microbalance Techniques Conference, TEESSIDE UNIV, MIDDLES-BROUGH, ENGLAND. Journal of Thermal Analysis and Calorimetry. 2003;(1):155–61.
2.
Al-Qadiri H, Lin M, Al-Holy M, Cavinato A, Rasco B. Monitoring quality loss of pasteurized skim milk using visible and short wavelength near-infrared spectroscopy and multivariate analysis. Journal of Dairy Science. 2008;(3):950–8.
3.
Bondoc I. Technology and quality control of milk and dairy products. 2007;
4.
Capone S, Epifani M, Quaranta F, Siciliano P, Taurino A, Vasanelli L. Monitoring of rancidity of milk by means of an electronic nose and a dynamic PCA analysis. Sensors and Actuators B-Chemical. 2001;(1–3):174–9.
5.
Di Natale C, Olafsdottir G, Einarsson S, Martinelli E, Paolesse R, D’amico A. th International Meeting on Chemical Sensors (IMCS-8). Sensors and Actuators B-Chemical. 2001;(1–2):572–8.
6.
Grade “A” Pasteurized Milk Ordinance. Available from: U. S. Department of Health and Human Services. Public Health Services. 2017;
7.
Groenen P, Borg I. Multidimensional scaling II. 2015;
8.
Hammer Ø, Harper D, Ryan P. PAST: Paleontological statistics software package for education and data analysis. Palaeontologia electronica. 2001;(1):9.
9.
Harding F. 1995;
10.
Kalit M, Markovic K, Kalit S, Vahcic N, Havranek J. Application of electronic nose and electronic tongue in the dairy industry. Mljekarstvo. 2014;(4):228–44.
11.
Korel F, Balaban M. Microbial and sensory assessment of milk with an electronic nose. Journal of Food Science. 2002;(2):758–64.
12.
Labreche S, Bazzo S, Cade S, Chanie E. Shelf life determination by electronic nose: Application to milk. Sensors and Actuators B-Chemical. 2005;(1):199–206.
13.
Lucknakhul N, Jindal V, Jonglertjunya W. Modeling keeping quality of pasteurized milk. Advanced Materials Research. 2014;1544–8.
14.
Magan N, Pavlou A, Chrysanthakis I. Milk-sense: A volatile sensing system recognises spoilage bacteria and yeasts in milk. Sensors and Actuators B-Chemical. 2001;(1):28–34.
15.
Mcauley C, Singh T, Haro-Maza F, Williams J, Buckow R, R. Innovative Food Science & Emerging Technologies. International Nonthermal Processing Workshop on Sustainable Innovation Based on Science and Applied Research of Nonthermal Technologies. 2016;365–73.
16.
Oliveros C, Boggia R, Casale M, Armanino C, Forina M. Optimisation of a new headspace mass spectrometry instrument discrimination of different geographical origin olive oils. Journal of Chromatography A. 2005;(1–2):7–15.
17.
Rahman M, Al-Farsi K, Al-Maskari S, Al-Habsi N. Stability of electronic nose (e-nose) as determined by considering date-pits heated at different temperatures. International Journal of Food Properties. 2018;(1):849–56.
18.
Rashid A, Javed I, Rasco B, Sablani S, Ayaz M, Ali M, et al. Measure-ment of off-flavoring volatile compounds and microbial load as a probable marker for keeping quality of pasteurized milk. Applied Sciences-basel. 2019;(5).
19.
Rstudio. R Foundation for statistical Computing, Vienna, Austria. Brazilian Journal of Food Technology. 2019;21.
20.
Slewa E, Azhar J. Use nanotechnology in capsulation omega-3 fatty acid to improve its thermal stability and use it to enrich pasteurized milk. Pak J Biotechnol. 2018;(1):33–43.
21.
Tohidi M, Ghasemi-Varnamkhasti M, Ghafarinia V, Bonyadian M, Mohtasebi S. Development of a metal oxide semiconductor-based artificial nose as a fast, reliable and non-expensive analytical technique for aroma profiling of milk adulteration. International Dairy Journal. 2018;38–46.
22.
Keepingquality assessment of pasteurized milk by multivariate-analysis of dynamic headspace gas-chromatographic data .1. shelf-life prediction by principal component regression. Journal of Agricultural and Food Chemistry. 1994;(4):989–93.
23.
Keepingquality assessment of pasteurized milk by multivariate-analysis of dynamic headspace gas-chromatographic data .2. flavor classification by linear discriminant-analysis. Journal of Agricultural and Food Chemistry. 1994;(4):994–9.
24.
Vazquez-Landaverde P, Velazquez G, Torres J, Qian M. Characterizing pasteurized milk by e-nose 397 ing solid-phase microextraction and gas chromatography. Journal of Dairy Science. 2005;(11):3764–72.
25.
Walstra P, Walstra P, Wouters J, Geurts T. Dairy science and technology. 2005;
26.
Wehr H, Frank J, Association A. Monitoring shelf life of pasteurized whole milk under refrigerated storage conditions: Predictive models for quality loss. Journal of Food Science. 2004;(2):409–18.
27.
Ziyaina M, Rasco B, Coffey T, Unlu G, Sablani S. Colorimetric detection of volatile organic compounds for shelf-life monitoring of milk. Food Control. 2019;220–6.
The statements, opinions and data contained in the journal are solely those of the individual authors and contributors and not of the publisher and the editor(s). We stay neutral with regard to jurisdictional claims in published maps and institutional affiliations.
