Skip to main content

Advertisement

Table 3 Sensory evaluation of pasteurized and pasteurized + MST processed milk

From: The effect of a novel low temperature-short time (LTST) process to extend the shelf-life of fluid 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
  1. 1Italic values were different (P < 0.05). Greater values indicate greater preference
  2. 2Preference; Indicates whether panelists preferred pasteurized sample (P) or pasteurized + MST sample
  3. 3Preference; Indicates whether panelists preferred pasteurized sample (P) or MST + pasteurized sample
  4. 4Process temperature (°C) means are of three readings (beginning, middle, and end) of each 30 min total run
  5. 5MST Temp in is approximately the same as pasteurizer temperature out