Relation of code dates to retail milk supply [Connecticut]

• Published in: Journal of food protection 1982-12, Vol.45 (14), p.1302-1305
• Main Authors: Hankin, L, Shields, D
• Format: Article
• Language: English
• ISSN: 0362-028X; 1944-9097
• DOI: 10.4315/0362-028X-45.14.1302

Extract: Milk from major dairies in Connecticut was examined 3 times over a 2-year period for flavor and bacterial counts immediately after bottling and after storage at 40 and 45 degrees Fahrenheit (4.4 and 7.2 degrees Centigrade, respectively) to the end of the code period. The first 2 test periods occurred when processors established their own code periods (which ranged from 7-14 days; most were 9-12 days). The third test period was after a uniform code period of 10 days became effective, and some processors petitioned for an increase to 12 days. There was no marked improvement over the 2-year test period in keeping quality for milk stored at the 2 temperatures to the code date (last day of sale). In each test, all samples met bacterial standards after bottling, but most did not meet the standard after refrigerated storage to the end of the code period. The amount of milk available to consumers satisfying keeping quality and bacterial standards was calculated. In each test, after storage at 40 degrees Fahrenheit, over 90% of milk available for sale met keeping quality standards, but only 28-42% met bacterial standards. After storage at 45 degrees Fahrenheit, 55-87% of milk available for sale met the keeping quality standard, but less than 10% met the bacterial standard. Conclusions were that increasing the length of the code period would not be advantageous to consumers. (author/wz)