Effect of homogenizing pressure on physicochemical properties and sensory characteristics of UHT processed milk

Citation
K. Iwatsuki et al., Effect of homogenizing pressure on physicochemical properties and sensory characteristics of UHT processed milk, J JPN SOC F, 48(2), 2001, pp. 126-133
Citations number
8
Language
GIAPPONESE
art.tipo
Article
Categorie Soggetti
Food Science/Nutrition
Journal title
JOURNAL OF THE JAPANESE SOCIETY FOR FOOD SCIENCE AND TECHNOLOGY-NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI
ISSN journal
1341-027X → ACNP
Volume
48
Issue
2
Year of publication
2001
Pages
126 - 133
Database
ISI
SICI code
1341-027X(2001)48:2<126:EOHPOP>2.0.ZU;2-8
Abstract
To determine the effect of homogenizing pressure on the physicochemical pro perties and sensory characteristics of UHT milk, which was milk, pasteurize d at 130 degreesC for 2 seconds using an indirect heating method, was studi ed. 4 panel of experts evaluated the sensory characteristics and a panel of housewives evaluated palatability. As homogenizing pressure increased, fra ctionation of fat globules occurred, causing average dispersed fat globule size to decrease. It resulted in an increase in viscosity, degree of whiten ess, and the refractive index of UHT milk. Further, rennetability tended to decrease as homogenizing pressure increased. Evaluation of the sensory att ributes and principal components analysis revealed that the lower the homog enizing pressure is, the greater the fattiness, body, milk taste, sweetness , and thickness of milk become. According to the panel of housewives, palat ability was better when milk was homogenized at low pressure.