Effect of pasteurization and UHT processing conditions on the sensory characteristics of milk

With the aim of examining the effects of pasteurization and UHT processing conditions on the sensory characteristics of milk, sensory evaluation was c onducted on various pasteurized and UHT processed milks as well as on comme rcial milks. The effects of pasteurization and UHT processing on the physic ochemical properties of milk were clearly shown in the denaturation rate of whey proteins and rennetability. In the evaluation of the palatability of milk, milk pasteurized at 130 degrees C for 2 seconds (UHT 130) was most pr eferred. Preferences with respect to the sensory attributes of odor as well as aftertaste and body were important for palatability, and accustomed tas te was one of the factors affected in the evaluation. The results of the ev aluation pf sensory attributes and the principal component analysis of thos e attributes showed that UHT milk having strong body was assessed as having the feeling of natural milk, and the sensory attributes of odor and aftert aste were evaluated as being agreeable. On the other hand, in the case of H TST milk, as well as LTLT milk, the sensation of thinness was strong. This was assessed as being fairly characteristics of this type of milk and was i nclined to give a dislike of the odor and aftertaste. The results of sensor y evaluation of commercial milk by a panel of housewives were the same as t he above-mentioned results by a panel of experts.