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Please use this identifier to cite or link to this item: http://hdl.handle.net/123456789/11667

Title: Determination of Shelf Life of Honey Shake Milk Drink
Authors: Ampofowaa, Anita Appiah
Issue Date: 27-Mar-2019
Abstract: Food has undergone several transformations with the advancement in technology and with the present emphasis on food quality and safety, the shelf life and quality of food products are highlighted issue. This study sought to determine the quality and shelf life of Honey Shake Milk Drink (HSMD) during storage. Three different flavours (Vanilla, Strawberry and Chocolate) of HSMD were randomly selected and subjected to microbiological, physicochemical and sensory analyses using standard procedures. Results showed that all the freshly prepared HSMD samples were safe for consumption with <30 cfu/g aerobic count, no Salmonella spp. and Staphylococcus aureus detected, pH of 6.98, milk fat content of 2.08%, non-fat content of 15.64% and Brix-TC content of 17.10. The products had overall acceptability score of 5-7 on a 9-point hedonic scale with the chocolate HSMD the most acceptable by consumers. The products exhibited a reduction in pH, fat content and Brix over time with a more profound and significantly different reduction (p < 0.05) in the products stored under ambient conditions as opposed to those stored under refrigeration conditions. The pH decreased from 6.98 to 3.32 under ambient storage conditions and from 6.98 to 5.68 under refrigeration conditions whereas the milk fat content reduced from 2.08% (w/w) to 0.48% (w/w) and from 2.08 to 1.84% (w/w) under ambient and refrigeration storage conditions, respectively for storage period of 35 days. The Brix content reduced from 17.0 to 15.6 and from 17.0 to 12.2 under ambient and refrigeration storage conditions respectively over 35 days of storage. The ultimate shelf life of the product was estimated to be 7 days when stored under ambient conditions and 52 days when stored under refrigeration conditions. The results suggest that the HSMD products will be best stored at refrigeration temperature ( 5°C).
Description: A thesis submitted to the Department of Food Science and Technology, College of Science, in partial fulfilment of the requirements for the degree of Master of Science in Food Quality Management, 2018
URI: http://hdl.handle.net/123456789/11667
Appears in Collections:College of Science

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