Influence of protein standardization by ultrafiltration on the viscosity, color, and sensory properties of skim and 1% milk

Journal of Dairy Science
H J QuiñonesL G Phillips

Abstract

Permeate and retentate (concentration factor ca. 2x) from UF of skim milk were combined, and cream was added to produce skim milk (0.1% fat) and 1% milk with a range of true protein contents (1.0 to 4.8%) within each fat level. A panel that had been trained for descriptive sensory analysis evaluated the appearance, aroma, flavor, and textural attributes of milks. Relative viscosity and Hunter color values for whiteness (L value), greenness to redness (a value), and blueness to yellowness (b value) increased when either protein or fat was increased. The rate of change of L, a, and b values as protein content changed was greater for skim milk than for 1% milk and was greater as protein contents decreased. Sensory scores for several descriptors of appearance, texture, and flavor had a stronger positive correlation with objective measurements of whiteness than with objective measurements of viscosity. Thus, the judgment of panelists about milk texture and flavor in milks that differed in protein content was influenced more by appearance than by viscosity. As the protein content of skim and 1% milk was increased from 2.9 to 4.8% true protein, the sensory properties of the milks were made more like those of higher fat milk, particula...Continue Reading

Citations

Jul 23, 2014·Asian-Australasian Journal of Animal Sciences·Pavan KumarDong Kee Jeong
Nov 21, 2017·Journal of Dairy Science·A N SchianoM A Drake
Nov 21, 2017·Journal of Dairy Science·David M Barbano
Sep 22, 2010·Journal of Dairy Science·E Hurt, D M Barbano
Sep 26, 2003·Journal of Dairy Science·C MelilliS Carpino
May 26, 2020·Journal of Dairy Science·H R M KeeferM A Drake
Mar 27, 2018·Journal of Dairy Science·Ni ChengMary Anne Drake
Jul 29, 2019·Journal of Dairy Science·Bryan WherryMary Anne Drake
Feb 15, 2020·Journal of Dairy Science·Mathilde Delley, Thomas A Brunner
Jan 19, 2021·Journal of Dairy Science·B G CarterM A Drake

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