Taste Evaluation of Drinking Milk by Physicochemical Properties and Sensory Determinations

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  • 理化学特性と官能評価による飲用牛乳の食味評価
  • リ カガク トクセイ ト カンノウ ヒョウカ ニ ヨル インヨウ ギュウニュウ ノ ショクミ ヒョウカ

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The objective of this study was to examine the effects of physicochemical properties and processing treatments on taste evaluation of milk. We investigated milk quality and eating quality of 66 brands of milk samples (a total number of 84 milk samples) by assessment tests of physicochemical properties and sensory evaluation held in Tokyo and Sapporo. Milk fat content had a significant correlation with color L* value (r=0.90, p<0.001), and milk with a low fat content was relatively dark-colored. Sensory evaluation showed that milk body, sweetness, appearance and aroma had great influences on overall flavor of milk. Low fat milk was evaluated as have a poor taste because of its lack of body and sweetness and its bad appearance and bad aroma. UHT milk processed by an indirect heating method had a high taste evaluation.

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