Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters

With the aim to develop a predictive model to quantify shelf-life of yogurt, two yogurt samples were stored at various temperatures (5–35°C) and targeted for sensory assessment and evaluated using physicochemical, microbiological and sensory analysis. An increase in acidity and reduction in three parameters were observed with storage time, but the changes exhibited were relatively small at 5°C compared with the variation at higher temperatures. Our study developed a dynamic prediction model to determine the shelf-life of yogurt. Because of relatively small influence on shelf-life, microbiological data were excluded; thus, shelf-life of this product was established only based on remaining parameters. The results showed that shelf-life prediction was 15.5 and 18.5 days for sample 1 and 2 at 5°C, respectively. The prediction had a minute difference with the marked shelf-life which recognized Arrhenius model as an effective tool to predetermine the shelf-life and to improve the quality management of yogurt product.