shelf life - Page 1 | Dairy Foods

Image of rows of cups of different flavored ice cream, each one with a smiley face carved on the scoop.

Tharp & Young on Ice Cream

So you want to start an ice cream business?

There always seems to be room for new ideas, new business models, novel approaches to formulation, new products and new flavors.

Steven Young

Bill Sipple

April 17, 2026

Ice cream attracts bold entrepreneurs—but it’s unlike any other food business. From formulation to distribution, success hinges on mastering its frozen nature, costs, and supply chain. Here’s what every newcomer needs to know before diving in.

Are you following best practices in plant sanitation?

Poor sanitation equals unhappy customers and loss of sales.

Tedd Wittenbrink

February 16, 2022

Poor sanitation equals unhappy customers and loss of sales.

Extend the shelf life of cultured dairy products

Many companies have introduced clean-label bioprotective ingredients.

K.J. Burrington

May 18, 2020

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.

Maximize the shelf life of ice cream and related products

Multiple elements combine to define ‘end of shelf-life.’

Steven Young

Bill Sipple

May 7, 2020

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.

How to estimate the shelf life of fluid milk

The critical factor is the generation time of any bacteria that may be in the product

Charles H. White

March 25, 2020

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.

Better estimate the shelf life of fluid milk

A holistic approach should include a microbiological analysis, sensory evaluation and chemical analysis

Cheng Zhang

March 11, 2019

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.

Aseptic and ESL processing: Here's to a longer shelf life

Extended-shelf-life and aseptic processing solutions are helping dairy processors add value and broaden distribution.

Kathie Canning

December 6, 2018

Limited shelf life has long been a challenge for many refrigerated food and beverage segments, and the dairy sector is no exception.

Shelf life and shelf impact drive dairy packaging

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.

Hallie Forcinio

June 8, 2017

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.

Good sanitation can improve shelf life

Follow the four components that are necessary for effective cleaning. And then don’t forget to sanitize.

Nancy H. Eggink

October 10, 2016

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.

The global cosmetics market is undergoing a major shift towards the use of natural bioactive ingredients as consumers grow more skeptical of traditional formulations and demand greater transparency and sustainability.

Reverse osmosis (RO) membranes are well established in dairy processing but continue to evolve to improve performance, reduce energy use, and increase operational longevity.

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