Journal of Food Hygiene and Safety (한국식품위생안전성학회지)
- Volume 10 Issue 1
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- Pages.19-22
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- 1995
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- 1229-1153(pISSN)
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- 2465-9223(eISSN)
A Study on the Sensory Characteristics of Various Heat Treated Milks
살균 온도에 따른 시판 우유의 관능적 특성 비교 연구
Abstract
Sensory characteristics of various milk samples-low-temperature long-time(LTLT) milk, high-temperature short-time (HTST) milk and ultra-high temperature (UHT) milk-were investigated using chemical analysis and sensory evaluation. The chemical composition was not much different among the milk samples. The results of evaluation of preference for color, flavor, taste and overall desirability of the milk samples by scoring and ranking tests indicated that significant difference on the sensory quality was recognized at 0.01 percent level. UHT milk samples (especially sample F and H) had better sensory acceptability than LTLT milk HTST milk samples.