Effect of homogenizing pressure on physicochemical properties and sensory characteristics of UHT processed milk

To determine the effect of homogenizing pressure on the physicochemical pro perties and sensory characteristics of UHT milk, which was milk, pasteurize d at 130 degreesC for 2 seconds using an indirect heating method, was studi ed. 4 panel of experts evaluated the sensory characteristics and a panel of housewives evaluated palatability. As homogenizing pressure increased, fra ctionation of fat globules occurred, causing average dispersed fat globule size to decrease. It resulted in an increase in viscosity, degree of whiten ess, and the refractive index of UHT milk. Further, rennetability tended to decrease as homogenizing pressure increased. Evaluation of the sensory att ributes and principal components analysis revealed that the lower the homog enizing pressure is, the greater the fattiness, body, milk taste, sweetness , and thickness of milk become. According to the panel of housewives, palat ability was better when milk was homogenized at low pressure.