HEAT EFFECT ON THE TASTE OF MILK STUDIED USING A TASTE SENSOR

The effect of heat treatment on the taste of milk was investigated usi ng a taste sensor. The transducer is composed of seven electrodes with different kinds of lipid membranes. Sensory evaluations by humans wer e made in terms of three taste characteristics of ''richness (koku),'' ''cooked flavor'' and ''deliciousness'' together with a measurement o f whey protein denaturation. This study provided a quantitative descri ption of the taste change caused by heat treatment of milk, because th e output showed high correlations with richness and the degree of prot ein denaturation.