LONGER LIFE

摘要

American consumers have become accustomed to the luxury of fresh, refrigerated milk as a mainstay in their consumption habits. But that luxury is slowly eroding, as dairy plant consolidations are altering distribution and mass-merchandiser venues operate through strategies of non-refrigerated retailing. The result is that dairy beverages that can be stored at ambient temperatures and have extended shelf life are becoming top of mind for dairy manufacturers. But these dairy products can suffer from off-flavor notes and stability issues. So while the prospect of shelf-stable dairy products and non-refrigerated distribution are at the forefront of the industry, the problems that plague dairy products treated with high heat remain an obstacle that dairy manufacturers and food scientists are struggling to overcome.