Sensory characteristics of membrane treated-milk (studies on the sensory characteristics and physicochemical properties of UHT processed milk Part VI).

摘要

The physicochemical properties and sensory characteristics of milk samples, which are a mixture of 2 UHT nonfat milks (reverse osmosis membrane (ROM)-treated milk and nanofiltration membrane (NFM)-treated milk), were studied. The NFM-treated milk had a lower monovalent mineral content and a lower electrical conductivity than the ROM-treated milk, although no significant differences were observed in terms of divalent mineral, lactose, and protein contents. Sensory evaluation and principal component analysis showed that the thickness of the nonfat milk could be increased by increasing the proportion of ROM-treated milk, while its thinness and sweetness could be increased by increasing the proportion of NFM-treated milk. A nonfat milk composed of ROM- and NFM-treated milk at a ratio of 2:1 was the most preferred in terms of palatability. Moderate saltiness and moderate thickness, which are dependent on the minerals present in milk, were associated with the enhanced palatability of the milk..