著者
高木 和子 依田 一豊 宮澤 賢司 原田 岳 何 方 平松 優
出版者
日本官能評価学会
雑誌
日本官能評価学会誌 (ISSN:1342906X)
巻号頁・発行日
vol.20, no.1, pp.10-15, 2016-04-15 (Released:2017-04-15)
参考文献数
14

In this study, we compared the physicochemical properties and sensory attributes of low temperature pasteurized (LTLT) milk and ultra-high temperature treated (UHT) milk, both of which were produced using the same raw milk. The consumer tests indicated that the odor, sweetness, thickness, and after-taste were weaker in the LTLT milk compared to that in the UHT milk (p<0.01) and that the LTLT milk was more refreshing than the UHT milk (p<0.01). Although the taste of UHT milk was more familiar than that of the LTLT milk (p<0.05), there was no difference in palatability of the two milks. The odor of the LTLT milk resembled that of raw milk when the odor was analyzed at 40°C, 50°C, and 60°C by using an odor sensor. However, the odor of UHT milk was different from that of both the LTLT milk and the raw milk. The viscosity of the LTLT milk was lower than that of the UHT milk (p<0.05). The hardness of custard puddings prepared using LTLT milk was lesser than that of custard puddings prepared using UHT milk (p<0.01). In addition, the sensory evaluation with the expert panel indicated that the custard pudding prepared using LTLT milk was softer and had a better melting feeling in the mouth compared with that prepared using UHT milk (p<0.01).

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もっとも、https://t.co/WK76Vqpq5i によると、低温殺菌牛乳は超高温殺菌牛乳と比較して、「すっきり感」が有意に強く、「においの強さ」、「甘味の強さ」、「濃厚感」、および、「後味の強さ」が有意に弱かった(p<0.… https://t.co/kLiBocNdAj
いろんな研究があるもんだね。 https://t.co/6cBPeifhR5

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