JDS
HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
QUICK SEARCH:   [advanced]


     

J. Dairy Sci. 2008. 91:1769-1777. doi:10.3168/jds.2007-0833
© 2008 American Dairy Science Association ®
This Article
Right arrow Full Text
Right arrow Full Text (PDF)
Right arrow Interpretive Summary
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Download to citation manager
Right arrow reprints & permissions
Citing Articles
Right arrow Citing Articles via HighWire
Right arrow Citing Articles via Google Scholar
Google Scholar
Right arrow Articles by Gandy, A. L.
Right arrow Articles by Kamadia, V. V.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Gandy, A. L.
Right arrow Articles by Kamadia, V. V.

The Effect of Pasteurization Temperature on Consumer Acceptability, Sensory Characteristics, Volatile Compound Composition, and Shelf-Life of Fluid Milk

A. L. Gandy, M. W. Schilling1, P. C. Coggins, C. H. White, Y. Yoon and V. V. Kamadia

Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State 39762

1 Corresponding author: schilling{at}foodscience.msstate.edu

The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2% milk pasteurized at 77, 79, 82, and 85°C. Sensory descriptive attributes and volatile compound composition were monitored over the shelf-life of the products to determine if treatments could be differentiated at various times through out the shelf-life of the product. Consumers preferred 79°C milk over other treatments on d 0; however, at d 6 postpasteurization, 79 and 82°C milks were preferred over the 77°C treatment. Consumers were grouped into 8 clusters based on product liking for both d 0 and d 6 evaluations. The largest cluster liked all pasteurization treatments, and 79°C milk was highly acceptable to all consumers who liked milk. Similar sensory descriptors indicated the end of shelf-life for all pasteurization treatments even though treatments could be differentiated by descriptors on d 0. This research reveals that altering the pasteurization temperature from 79°C may cause a decrease in consumer acceptability to some consumers. Also, altering pasteurization temperature did not affect shelf-life or sensory descriptors and volatile compound composition at the end of shelf-life.

Key Words: pasteurization temperature • consumer acceptability • sensory analysis • fluid milk shelf-life




This article has been cited by other articles:


Home page
 J DAIRY SCIHome page
M. L. Ranieri, J. R. Huck, M. Sonnen, D. M. Barbano, and K. J. Boor
High temperature, short time pasteurization temperatures inversely affect bacterial numbers during refrigerated storage of pasteurized fluid milk
J Dairy Sci, October 1, 2009; 92(10): 4823 - 4832.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
M. L. Ranieri and K. J. Boor
Short communication: Bacterial ecology of high-temperature, short-time pasteurized milk processed in the United States
J Dairy Sci, October 1, 2009; 92(10): 4833 - 4840.
[Abstract] [Full Text] [PDF]

Home page
 J DAIRY SCIHome page
J. G. Bendall and L. E. Pearce
Letter to the Editor: Pasteurization Temperature of Milk: A Comment on Gandy et al. (2008)
J Dairy Sci, November 1, 2008; 91(11): 4113 - 4114.
[Full Text] [PDF]

Home page
 J DAIRY SCIHome page
M. W. Schilling
Letter to the Editor: A Response to the Comments of Bendall and Pearce (2008)
J Dairy Sci, November 1, 2008; 91(11): 4115 - 4115.
[Full Text] [PDF]


HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS
Copyright © 2008 by the American Dairy Science Association ®.