Sensory characteristics of UHT milk processed by indirect and direct heating methods (Studies on the sensory characteristics and physicochemical properties of UHT processed milk part IV)

Sensory evaluation by an expert panel and by a housewife panel was conducte d to determine sensory characteristics of UHT milk processed at 140 degrees C for 2 seconds by the indirect and direct heating methods. The effect of U HT processing on the physicochemical properties of milk was the greatest fo r plate-type pasteurization and less for infusion and injection in that ord er. Appropriate indicators for the healing degree were denaturation rate of whey proteins, rennetability and lactulose content. An evaluation of the s ensory attributes and the principal component analysis of these attributes revealed that UHT milk processed by plate-type pasteurization provided thic kness of body, Of the three types of UHT milk in the evaluation, this type was judged to be most unique in character. UI-IT milk processed by injectio n and infusion was judged to be thin in body and acceptable in other sensor y attributes. The housewife panel judged the plate-type processed milk to h ave the best palatability.