The concern about shelf life is a reality for every food product. Most companies would like to add some time to the current shelf life while maintaining channel flexibility and acceptable sensory properties.
Extending shelf life also means reducing food waste, which is a goal globally. Cultured dairy products such as yogurt, sour cream, kefir, quark and cottage cheese typically have a pH below 4.6. This low pH provides a level of safety against pathogen survival or growth, but it doesn’t protect against yeast and mold growth.
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