The effect of pasteurization temperature on consumer acceptability, sensory characteristics, volatile compound composition, and shelf-life of fluid milk.
The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2% milk pasteurized at 77, 79, 82, and 85 degrees 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 degrees C milk over other treatments on d 0; however, at d 6 postpasteurization, 79 and 82 degrees C milks were preferred over the 77 degrees 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 degrees 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 degrees 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.
Gandy
A L
AL
Department of Food Science, Nutrition and Health Promotion, Mississippi State University, Mississippi State 39762, USA.
Schilling
M W
MW
Coggins
P C
PC
White
C H
CH
Yoon
Y
Y
Kamadia
V V
VV
D000328:Adult; D000818:Animals; D002849:Chromatography, Gas; D003258:Consumer Behavior; D005260:Female; D005511:Food Handling / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D006801:Humans; D008297:Male; D008892:Milk / Q000737:chemistry / Q000382:microbiology; D012677:Sensation; D013649:Taste; D013997:Time Factors; D014835:Volatilization