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Influence of Composition and Processing on Sensory Properties of Nonfat Milk

Department of Food Science and Technology, University of California, Davis 95616

ABSTRACT

Variations in pasteurization temperature and increases of 1 and 2% solids-not-fat resulted in significant detection of differences by trained judges in triangle testing of nonfat milk. Pasteurization, particularly at 79.4 and 85 C, produced a heated flavor which decreased in intensity during storage (9 days). Changes in fat content within the range studied (.1 to .5%) did not produce detectable flavor or mouthfeel differences, nor did variations in homogenization pressure. Judges detected differences between samples with and without 200 and 300 ppm additions of stabilizers when the milk was pasteurized at 85 C, but not at 73.8 C. The ability of judges to detect 400 ppm additions of emulsifiers depended upon the composition of the nonfat milk, with .5% fat inhibiting detection of added emulsifiers. Addition of stabilizers increased viscosity, but addition of emulsifiers did not.

¹ Clorox Technical Center, Pleasanton, CA 94566.

² Carnation Research Laboratories, Van Nuys, CA 91412.