Durability of the stirred fermented milk with addition of cornstarch

Abstract

The shelf life of stirred fermented milk elaborated by adding native cornstarch and packing in 1.5 L cans stored at 4 to 6ºC was studied. Shelf life was determined by sensory rejection criterion, microbiological qualities and acidity content. Shelf life was established by means to the graphic method for incomplete data by Weibull distribution. The main properties affected were acidity and sensorial properties (whey separation). They were the primary causes of deterioration. Shelf life of natural and flavored product were 13 and 20 days, respectively.