Sani Mohammadi - Department of food science, Quchan Branch, Islamic Azad University, Quchan, Iran
M. Ahmadian
A Arianfar

The aim of this study was to survey the effect of grape seed extract (GSE) on microbial load reduction and increase in shelf life of pasteurized milk at ambient temperature. Forthis purpose, different percentages of GSE were added to the milk and the total microbial load test, coliform and acidity tests were performed on at three days. Finally, the statistical analysis performed by Spss-20 software through ANOVA and T-student method. Theresults showed that, after 24 hours, the milk samples contained 0.5, 1 and 2.5 percent GSE completely were decayed, but milk sample containing 5% of GSE remained up to 72 hour. Statistical analysis showed that, significantly at three days, the total count of microorganisms in the milk sample containing 5% of GSE, increased, but the acidity did not. Accordingly, it was found that GSE at concentration of 5% increased pasteurized milkshelf life at ambient temperature up to 72 hours via inhibition from production of lactic acid by Lactic acid bacteria

Grape seed extract (GSE), Pasteurized milk, Shelf life