The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milk
| Autor: | Youngmo Yoon, V.V. Kamadia, A.L. Gandy, C.H. White, P.C. Coggins, Mark W. Schilling |
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| Rok vydání: | 2008 |
| Předmět: |
Adult
Male Chromatography Gas Hot Temperature Time Factors Food Handling Sensation Pasteurization Sensory system Dairy industry Shelf life Sensory analysis law.invention Fluid milk law Food Preservation Genetics Animals Humans Food science Chemistry Food preservation Consumer Behavior Milk Taste Animal Science and Zoology Composition (visual arts) Female Volatilization Food Science |
| Zdroj: | Journal of dairy science. 91(5) |
| ISSN: | 1525-3198 |
| Popis: | 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 the end of shelf-life. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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