THE SHELF-LIFE OF DAIRY-PRODUCTS .4. INTERMEDIATE AND LONG-LIFE DAIRY-PRODUCTS

In the fourth and final part of this series of broad reviews, the fact ors controlling the shelf-life of selected intermediate and long life dairy products are discussed. Although the extent of contamination of the raw material by psychrotrophic bacteria is relevant, in contrast t o short shelf-life products microbial contamination is of secondary im portance to chemical change. Lipid oxidation, Maillard reaction and ca lcium induced aggregation may all limit shelf-life. Examples of suscep tible daily products have been chosen and methods for extending shelf- life are discussed. It is clear that no common strategy exists and opt imization of shelf-life must be carried out on a product by product ba sis.