In the second of this series of articles, the specific factors controlling the shelf‐life of raw milk, pasteurized milk and cream, cottage cheese and yogurt are considered. The shelf‐life of raw milk depends on the quality of the milk ex‐farm and on subsequent transport and storage conditions. Shelf‐life may be enhanced by deep cooling or thermization. Post heat treatment contamination by Gram negative psychrotrophic bacteria is the major determinant of shelf‐life of pasteurized products. In cultured dairy products, yeast and mould contamination is the most usual cause of spoilage.
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D. D. Muir (1996) studied this question.