An investigation of the use of the MicroFoss as an indicator of the shelf life of pasteurized fluid milk.

The MicroFoss method was evaluated for its effectiveness as an indicator of fluid milk shelf life. Half-gallon, 2% fat fluid milk samples (n = 90) were obtained from a milk processing plant on 3 occasions postpasteurization and evaluated for shelf life. Sensory evaluation was performed by 3 judges experienced in the use of the American Dairy Science Association scorecard for milk. A score of 5 or less was considered to represent the end of the shelf life of the product. MicroFoss coupled with preliminary incubation (PI) was utilized to estimate the total viable (TVC) and gram-negative counts (GN) in the milk. The MicroFoss functions by using a pH indicator or CO2 production to detect changes in light reflection to estimate bacterial populations. Simple and multiple linear regression analyses were utilized to determine the relationship between MicroFoss (PI-GN and PI-TVC detection times) and product shelf life. It was concluded that using both PI-GN and PI-TVC in a combined algorithm is the optimal way of using MicroFoss as a shelf-life indicator. When PI-TVC was selected in the algorithm, a correlation coefficient of 0.89 existed between PI-TVC and shelf life; PI-GN was used in the algorithm in the place of PI-TVC when its detection time was within 6 h of the detection time of PI-TVC vials. The PI-GN detection times correlated well (r = 0.80) with shelf life, but more importantly, all but one PI-GN sample (n = 50) selected in the algorithm had a shelf life of less than 10 d. This indicates that the PI-GN measurement can be utilized along with PI-TVC detection time to indicate potential shelf-life problems.