ＵＨＴ牛乳の官能特性および物理化学的性状に関する研究　（第４報）　　間接加熱法および直接加熱法により殺菌したＵＨＴ牛乳の官能特性

DOI Web Site 被引用文献4件 参考文献9件

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タイトル別名
  • Sensory Characteristics of UHT Milk Processed by Indirect and Direct Heating Methods. Studies on the Sensory Characteristics and Physicochemical Properties of UHT Processed Milk. Part IV.
  • カンセツ カネツホウ オヨビ チョクセツ カネツホウ ニ ヨリ サッキン シタ UHT ギュウニュウ ノ カンノウ トクセイ
  • Studies on the Sensory Characteristics and Physicochemical Properties of UHT Processed Milk Part IV
  • UHT牛乳の官能特性および物理化学的性状に関する研究(第4報)

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Sensory evaluation by an expert panel and by a housewife panel was conducted to determine sensory characteristics of UHT milk processed at 140°C for 2 seconds by the indirect and direct heating methods. The effect of UHT processing on the physicochemical properties of milk was the greatest for plate-type pasteurization and less for infusion and injection in that order. Appropriate indicators for the heating degree were denaturation rate of whey proteins, rennetability and lactulose content. An evaluation of the sensory attributes and the principal component analysis of these attributes revealed that UHT milk processed by plate-type pasteurization provided thickness of body. Of the three types of UHT milk in the evaluation, this type was judged to be most unique in character. UHT milk processed by injection and infusion was judged to be thin in body and acceptable in other sensory attributes. The housewife panel judged the plate-type processed milk to have the best palatability.

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