Evaluating the shelf-life of pasteurized milk in Oman
Mohamed Al-Farsi, I. Al-Gharibi, Abdullah Al-Abri, A. Al-Humaimi, F. Al-Nabhani, Hamood Al-Hashmi, K. Al-Sarmi, Said Al-Shibli
Abstract
The aims of this study were to survey the current storage condition of pasteurized milk in Oman and to evaluate its physicochemical and microbiological stability. The results of the statistical survey indicated that 50% of the total outlets surveyed were in violation in terms of providing the conditions for storing pasteurized milk, where grocery stores formed the majority of those outlets in violation. The results of physicochemical and microbiological tests of samples, which were stored at temperatures of 5 °C and 8 °C for a period of 12 days from the date of production, indicated that the characteristics of pasteurized milk were not affected during the storage period, and their results were consistent with the standard specifications of pasteurized milk. Therefore, extending the shelf-life of pasteurized milk stored at 5 °C for a period of 9 days from the date of production is considered safe.