Effect of pasteurization temperature on the sensory characteristics of UHTprocessed milk - Studies on the sensory characteristics and physicochemical properties of UHT processed milk Part III

A sensory evaluation was conducted by an expert panel to examine the effect of pasteurization temperature on the sensory characteristics of UHT proces sed milk. UHT pasteurization at 120, 130 and 140 degrees C was carried out by an indirect plate heating method. The denaturation rate of whey proteins and rennetability are the most reliable indicators of heating degree of th e UHT process affecting the physicochemical properties of milk. At temperat ures of 130 degrees C or above, lactulose may also be used as an indicator. Palatability was mainly judged on the preferences of odor and aftertaste, freshness and the intensity of the milk taste. There tended to he a prefere nce for UHT processed milk pasteurized at 130 degrees C for 2 seconds(UHT13 0). From the results of the sensory evaluation and the principal component analysis, it was found that the milk body related to the sensory attributes of milk flavor, milk taste, viscosity and fattiness became stronger as the UHT processing temperature increased. The body was particularly strong for milk which was pasteurized at 140 degrees C for 2 seconds (UHT140), howeve r, there were no particular differences observed in characteristics of the UHT processed milk evaluated by the panel.