Aerobic mesophilic count of milk throughout 16d after opening the package

Published: 13 January 2022| Version 3 | DOI: 10.17632/j3kkjrpgmw.3
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Description

The attached data are related to a study concerning the secondary shelf life (SSL) assessment of UHT milk. The study was performed with two UHT milk brands (M1 and M2) upon simulated domestic use and storage after the first opening. Microbiological, sensory, and physico-chemical parameters were monitored during 16 days of domestic storage to determine the period after the first opening during which UHT milk is still suitable for consumption. The experimental phase consisted of two steps: the first (named Test 1) involved M1 and M2 and was performed right after the commercialization of the product. The attached data file is related to the aerobic mesophilic counts of Test 1. Milk samples were distributed among five collaborators, who simulated the real utilization by the end-user, following two procedures (named scenarios, S: S1 and S2) for each milk brand, in order to simulate a more or less intense level of use, with S1 being the “mild” condition and S2 the “harsh”. Overall, for each milk brand (M1 and M2), 5 packages were managed under scenario 1 (therefore, samples were coded as S1M1 or S1M2), and the other 5 under scenario 2 (S2M1 and S2M2). The protocol of domestic use simulation, for each scenario and milk brand, was performed in each of the five home environments (named A to E) using five packages. After 3, 8, 11, 14, and 16 days, one package of the specific scenario was brought to the laboratories for microbiological, sensorial, and chemical-physical analyses. Plate Count Agar (PCA, Tryptic Glucose Yeast Agar) was used for the aerobic mesophilic count, with incubation performed at 30°C for 48–72 h. Results of aerobic mesophilic count on PCA are reported in the data file.

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Institutions

Universita degli Studi di Modena e Reggio Emilia

Categories

Food Science, Food Acceptance, Shelf Life of Foods, Microbial Shelf Life

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