Cottage cheese is a popular low fat product and the third issue of the International Journal of Dairy Technology (Volume 69) features a review of methods to extend its shelf life. Good hygiene at every stage of manufacture and distribution is essential in avoiding spoilage, primarily due to growth of Gram-negative psychrotrophic bacteria, yeasts and moulds. Further extensions have been sought by use of food-grade chemicals, heat treatment and/or modified atmosphere packaging. The 17 articles covered a wide range of topics.
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