The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milk

Journal of Dairy Science
A L GandyV V Kamadia

Abstract

The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2% milk pasteurized at 77, 79, 82, and 85 degrees C. Sensory descriptive attributes and volatile compound composition were monitored over the shelf-life of the products to determine if treatments could be differentiated at various times through out the shelf-life of the product. Consumers preferred 79 degrees C milk over other treatments on d 0; however, at d 6 postpasteurization, 79 and 82 degrees C milks were preferred over the 77 degrees C treatment. Consumers were grouped into 8 clusters based on product liking for both d 0 and d 6 evaluations. The largest cluster liked all pasteurization treatments, and 79 degrees C milk was highly acceptable to all consumers who liked milk. Similar sensory descriptors indicated the end of shelf-life for all pasteurization treatments even though treatments could be differentiated by descriptors on d 0. This research reveals that altering the pasteurization temperature from 79 degrees C may cause a decrease in consumer acceptability to some consumers. Also, altering pasteurization temperature did not affect shelf-life or sensory descriptors and volatile compound composition at th...Continue Reading

References

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Citations

Nov 21, 2017·Journal of Dairy Science·A N SchianoM A Drake
Oct 24, 2008·Journal of Dairy Science·J G Bendall, L E Pearce
Feb 11, 2014·Journal of Applied Microbiology·D M SangoV P Valdramidis
Apr 25, 2015·Journal of the Science of Food and Agriculture·Ye-Won BaeKwang-Ok Kim
Mar 5, 2019·Journal of Dairy Science·Seung-Yong LimStephanie Clark
Oct 5, 2020·Journal of Dairy Science·W S HarwoodM A Drake
Sep 15, 2020·Journal of Dairy Science·W S Harwood, M A Drake
Oct 13, 2020·Journal of Dairy Science·W S Harwood, M A Drake
Jul 13, 2021·Journal of Dairy Science·A N Schiano, M A Drake

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