Sensory Aspects of UHT Milk Combined with Whole Pasteurized Milk

Abstract

The objective of this study was to evaluate the sensory quality of mixtures of whole pasteurized milk (WPM) containing from 0 to 75% ultrahigh-temperature (UHT) processed milk indirectly heated. Thirty experienced panelists were used to make multiple comparison tests between samples. From 75 to 87.5% of the panelists were able to distinguish differences between samples of UHT milk and WPM in multiple comparison tests. About 86% of the consumer panelists were neutral toward or liked WPM, whereas only 56% of the consumer panelists were neutral toward or liked mixtures containing 75% UHT milk. These studies show that people can accurately identify UHT milk and that they prefer WPM to indirectly heated UHT milk.