Comparative Shelf-Lives Of Skimmed, Semi-Skimmed And Whole Milks

The comparative microbiological shelf-lives of skimmed, semi-skimmed and whole milks were studied under controlled conditions. No difference in shelf-life between the milks was observed whatever the conditions of storage or contamination. The factors that were established to affect shelf-life, irrespective of fat content, were the presence or absence of post-pasteurization contamination and the temperature of storage.