Table 3 Sensory evaluation of pasteurized and pasteurized + MST processed milk
(A) Trial 3 | Sensory characteristics1 | Preference2 | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
Days after processing | Run | Color | Aroma | Taste | Aftertaste | |||||
P | MST | P | MST | P | MST | P | MST | |||
21 | 1 | 7.49 | 7.42 | 6.36 | 5.83 | 5.62 | 4.60 | 5.38 | 4.21 | P |
2 | 7.16 | 7.28 | 5.12 | 5.30 | 4.70 | 4.02 | 4.08 | 3.54 | – | |
3 | 7.28 | 7.14 | 5.44 | 5.40 | 5.04 | 5.14 | 4.54 | 5.06 | – | |
28 | 1 | 7.10 | 6.14 | 5.41 | 4.98 | 5.37 | 4.69 | 4.98 | 4.45 | P |
2 | 7.24 | 7.14 | 5.38 | 5.72 | 5.02 | 5.72 | 4.64 | 4.96 | MST | |
3 | 6.90 | 7.02 | 5.32 | 5.40 | 4.90 | 5.34 | 4.74 | 5.18 | MST | |
36 | 1 | 7.14 | 6.40 | 5.48 | 5.28 | 5.28 | 4.44 | 4.74 | 3.94 | P |
2 | 7.12 | 6.86 | 5.32 | 5.48 | 5.18 | 5.58 | 4.76 | 5.02 | – | |
3 | 6.73 | 6.86 | 5.26 | 5.24 | 5.38 | 5.54 | 4.82 | 4.92 | MST | |
(B) Trial 5 | Sensory characteristics1 | Preference3 | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
Run | Color | Aroma | Taste | Aftertaste | ||||||
P | MST | P | MST | P | MST | P | MST | |||
1&2 | 7.23 | 7.26 | 6.08 | 6.08 | 6.86 | 7.05 | 6.15 | 6.38 | MST | |
(C) | Trial 5 processing temperatures | |
|---|---|---|
Run 14 | Run 24 | |
MST Temp In5 (°C) | N/A | 61.7 |
MST Chamber (°C) | N/A | 72.4 |
MST Temp Out (°C) | N/A | 74.2 |
Pasteurization temp | 73.8 | 73.8 |