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