Author(s)

Michael Lu, Yvonne Shiau, Jacklyn Wong, Raishay Lin, Hannah Kravis, Thomas Blackmon, Tanya Pakzad, Tiffany Jen, Amy Cheng, Jonathan Chang, Erin Ong, Nima Sarfaraz, Nam Sun Wang

Department of Chemical & Biomolecular Engineering, University of Maryland, College Park, USA.
Department of Chemical & Biomolecular Engineering, University of Maryland, College Park, USA..

Milk spoilage is an indefinite term and difficult to measure with accuracy. This uncertainty can cause suffering for both milk manufacturers and consumers. Consumers who have been misled by ambiguous expiration dates on milk cartons waste resources by disposing of unspoiled milk or experience discomfort from drinking spoiled milk. Consumers are often unwilling to purchase products close to their inaccurate expiration dates. This consumer behavior has a negative financial impact on milk producers. Inaccurate milk spoilage detection methods also force milk producers to use overly conservative expiration dates in an effort to avoid the legal and economic consequences of consumers experiencing illness from drinking spoiled milk. Over the last decade, new methods have been researched with the purpose of developing more accurate and efficient means of detecting milk spoilage. These methods include indicators based on pH bacteria counts and gas-sensor arrays. This article explores various methods of spoilage detection designed to prevent such consequences. The respective level of effectiveness of each method is discussed, as well as several further approaches to contain freshness regardless of detection.

Milk Spoilage; Detection; pH; pH Detection; Methylene Blue Reduction; Amperometric Sensor; Magnetoelastic; Gas Sensor Array; Infrared Spectroscopy; Lipid/Fat Count

M. Lu, Y. Shiau, J. Wong, R. Lin, H. Kravis, T. Blackmon, T. Pakzad, T. Jen, A. Cheng, J. Chang, E. Ong, N. Sarfaraz and N. Wang, "Milk Spoilage: Methods and Practices of Detecting Milk Quality," Food and Nutrition Sciences, Vol. 4 No. 7A, 2013, pp. 113-123. doi: 10.4236/fns.2013.47A014.