PROCESSING AND SENSORY EVALUATION OF AN ULTRA-HIGH TEMPERATURE TREATED SKIM MILK AND ORANGE JUICE DRINK

A UHT-processed skim milk (85 %)-orange juice (15%)drink was developed . Product integrity and stability were maintained by two methods. Prop er homogenization of the blend before UHT processing stabilized a drin k formulation containing .025 % carboxymethyl cellulose and .25 % carr ageenan. Adjusting the pH of the blend (pH 6.3 and 6.5) resulted in a different stabilization. After 28 d at room temperature, settling of m ilk solids was 5.2 % of volume height in the prehomogenized sample and 86.9 % of volume height in the same blend that had not been homogeniz ed prior to UHT processing. A general population evaluation of product appearance, flavor, mouthfeel, and overall acceptability resulted in a split population.