Taste Evaluation of Drinking Milk by Physicochemical Properties and Sensory Determinations

Autor:	Sakiko, FUJIKAWA, Shuso, KAWAMURA
Jazyk:	japonština
Rok vydání:	2013
Předmět:	milk fat 均質化 色調L*値 homogenization 乳脂肪 識別能力 主成分分析 discrimination ability principal component analysis (PCA) color L* value
Zdroj:	農業機械学会誌. 75(1):37-44
ISSN:	0285-2543
Popis:	市販流通している牛乳66銘柄，延べ84点の理化学特性の測定と官能評価を東京と札幌の2地域で行い，牛乳の成分や調整加工処理が牛乳の食味に与える影響を検討した。乳脂肪は色調L*/値と有意な相関（r＝0.90，p The objective of this study was to examine the effects of physicochemical properties and processing treatments on taste evaluation of milk. We investigated milk quality and eating quality of 66 brands of milk samples (a total number of 84 milk samples) by assessment tests of physicochemical properties and sensory evaluation held in Tokyo and Sapporo. Milk fat content had a significant correlation with color L* value (r=0.90, p
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=jairo_______::21bfe0d3506ebfd50e01fe5c4d36296f http://hdl.handle.net/2115/71032 Zobrazit plný text záznamu