A method of hot filling for extended shelf life of pasteurized carabao milk

Abstract

A method of hot filling for extending the shelf life of pasteurized toned carabao milk is disclosed. The method comprises pasteurizing toned carabao milk, immediately filling the pasteurized milk into pouches while at elevated temperature, sealing the pouches, rapidly cooling the sealed pouches under running water, further cooling the pouches in an ice bath, and storing the same under refrigerated conditions below 4°C. The method effectively extends the shelf life of pasteurized toned carabao milk to about 30 days while maintaining microbial safety and physicochemical integrity. The utility model is particularly useful for dairy cooperatives and milk distribution systems requiring extended storage time, wider distribution coverage, and reduced spoilage losses.