Document Detail

The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milk.
MedLine Citation:
PMID:  18420607     Owner:  NLM     Status:  MEDLINE    
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.
A L Gandy; M W Schilling; P C Coggins; C H White; Y Yoon; V V Kamadia
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Publication Detail:
Type:  Comparative Study; Journal Article    
Journal Detail:
Title:  Journal of dairy science     Volume:  91     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2008 May 
Date Detail:
Created Date:  2008-04-18     Completed Date:  2008-06-30     Revised Date:  2008-11-21    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  1769-77     Citation Subset:  IM    
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State 39762, USA.
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MeSH Terms
Chromatography, Gas
Consumer Satisfaction*
Food Handling / methods*
Food Preservation / methods*
Hot Temperature*
Milk* / chemistry,  microbiology
Time Factors
Comment In:
J Dairy Sci. 2008 Nov;91(11):4113-4; author reply 4115   [PMID:  18946113 ]

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