This website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
This Website Uses Cookies By closing this message or continuing to use our site, you agree to our cookie policy. Learn MoreThis website requires certain cookies to work and uses other cookies to help you have the best experience. By visiting this website, certain cookies have already been set, which you may delete and block. By closing this message or continuing to use our site, you agree to the use of cookies. Visit our updated privacy and cookie policy to learn more.
The concern about shelf life is a reality for every food product. Most companies would like to add some time to the current shelf life while maintaining channel flexibility and acceptable sensory properties.
Understanding and managing the shelf life of ice cream and related products is difficult enough. Maximizing (i.e., extending) the shelf life is the study of a lifetime.
The shelf life of milk is the number of days it retains a desirable taste flavor when held at refrigerated temperatures. Temperature is critical to maximize shelf life.
A shelf-life study is used to evaluate the time, under specified storage conditions, that a food will tolerate without producing unacceptable microbiological, chemical, physical and/or sensory changes.
Two other factors garnering attention from brand marketers are convenience and sustainability. Here’s a look at innovative packaging, including aseptic containers and in-mold labels.
Maximizing product protection, freshness, convenience and shelf appeal govern packaging decisions about dairy foods. These goals are driving interest in aseptic filling, in-mold labeling, single-serving sizes and functional features.
Shelf life can be defined as the length of time a pasteurized product remains in good quality at a specified temperature after it is placed in its final container. Sanitation, for purposes of this article, refers to prevention of microbiological hazards and more specifically ensuring a hygienic environment.
This plant manufactures extended shelf life and aseptic beverages using ultra-high temperature pasteurization.
This photo gallery contains additional, unpublished photos of dairy processing facilities featured in Dairy Foods magazine. To view more Behind the Scenes galleries go to our archives page!
Get our new eMagazine delivered to your inbox every month.
Stay in the know on the latest dairy industry trends.