Item Details

Title: COMPARISON OF THE SENSORY PROPERTIES OF UHT MILK FROM DIFFERENT COUNTRIES

Date Published: June 2009
Author/s: GAEWALIN OUPADISSAKOON, DELORES H. CHAMBERS, and EDGAR
CHAMBERS IV
Data publication:
Funding Agency :
Copyright/patents/trade marks:
Journal Publisher: Journal of Sensory Studies
Affiliation: The Sensory Analysis Center
Kansas State University
Department of Human Nutrition, Justin Hall
Manhattan, KS 66506-1407
Keywords:

Abstract:

Shelf-stable milk, also known as ultra-high temperature (UHT) milk is the most
common form of milk in many parts of the world. This study compared the differences in
flavor and texture of 37 commercially available UHT and sterilized milk samples
including whole, 2% reduced-fat, and low-fat milk obtained from markets in seven
countries: France (n = 2), Italy (n = 11), Japan (n = 1), Korea (n = 2), Peru (n = 3),
Thailand (n = 13), and the U.S. (n = 5). Five highly trained panelists used flavor and
texture profiling to describe the sensory properties of each milk sample. Data were
analyzed by principal component analysis and hierarchical cluster analysis. Higher levels
of processed, chalky, brown, and cooked flavor notes generally corresponded to lower
levels of fresh dairy flavor characteristics. In general, samples did not vary consistently
within a country