Comparison of the sensory properties of ultra-high-temperature (UHT) milk from different countries

Journal of Sensory Studies

Volumn 24, Issue 3, 2009, Pages 427-440

  Oupadissakoon, Gaewalin ^a   Chambers, Delores H ^a   Chambers IV, Edgar ^a  

^a KANSAS STATE UNIVERSITY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 70350157271     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2009.00219.x     Document Type: Article

References (28)

1. BASSETTE, R., FUNG, D.Y.C. and MANTHA, V.R. 1986. Off-flavors in milk. CRC Crit. Rev. Food Sci. Nutr. 24, 1-5.
2. BURTON, H. 1988. Ultra-high-temperature Processing of Milk and Milk Products, Elsevier Appl. Sci. Publ, Inc, New York, NY.
3. CAUL, J.F. 1957. The profile method of flavor analysis. In Advances in Food Research, Vol.7 (E.M. Mrak and G.F. Stewart, eds.) pp. 1-40, Academic Press, New York, NY.
4. CHAMBERS, E., IV, JENKINS, A. and MCGUIRE, B.H. 2006. Flavor properties of plain soymilk. J. Sensory Studies 21, 165-179.
5. CHAPMAN, K.W., LAWLESS, H.T. and BOOR, K.J. 2001. Quantitative descriptive analysis and principal component analysis for sensory characterization of ultra pasteurized milk. J. Dairy Sci. 84, 12-20.
6. CLAASSEN, M. and LAWLESS, H.T. 1992. Comparison of descriptive terminology system for sensory evaluation of fluid milk. J. Food Sci. 57, 596-600, 621.
7. CLARE, D.A., BANG, W.S., CARTWRIGHT, G., DRAKE, M.A., CORONEL, P. and SIMUNOVIC, J. 2005. Comparison of sensory, microbiological, and biochemical parameters of microwave versus indirect UHT fluid skim milk during storage. J. Dairy Sci. 88, 4172-4182.
8. DAIRY BIZ ARCHIVE. 2000. Electric milk. http://www.moomilk.com/archive/ feature-48.htm (accessed July 21, 2006).
9. DAYN KOUKA, K.D., KLEIN, B.P. and LEE, S.Y. 2004. Developing a lexicon for descriptive analysis of soymilks. J. Food Sci. 67, 259-263.
10. DRAKE, M.A., KARAGUL-YUCEER, Y., CADWALLADER, K.R., CIVILLE, G.V. and TONG, P.S. 2003. Determination of the sensory attributes of dried milk powders and dairy ingredients. J. Sensory Studies 18, 199-216.
11. DRAKE, M.A., JONES, V.S., RUSSELL, T., HARDING, R. and GERARD, P.D. 2007. Comparison of lexicons for descriptive analysis of whey and soy proteins in New Zealand and the U.S. J. Sensory Studies 22,433-452.
12. FRANCIS, L.L., CHAMBERS, D.H., KONG, S.H., MILLIKEN, G.A., JEON, I.J. and SCHMIDT, K.A. 2005. Serving temperature effects on milk flavor, milk aftertaste, and volatile compound quantification in nonfat and whole milk. J. Food Sci. 70, 413-418.
13. FRANDSEN, L.W., DIJKSTERHUIS, G., BROCKHOFF, P., NIELSEN, J.H. and MARTENS, M. 2003. Subtle differences in milk: Comparison of an analytical and an affective test. Food Qual. Prefer. 14, 515-526.
14. FROMM, H.I. and BOOR, K.J. 2004. Characterization of pasteurized fluid milk shelf-life attributes. J. Food Sci. 69, 207-214.
15. FROST, M.B., DIJKSTERHUIS, G. and MARTENS, M. 2001. Sensory perception of fat in milk. Food Qual. Prefer. 12, 327-336.
16. HONGSOONGNERN, P. and CHAMBERS, E.I.V. 2008a. A lexicon for texture and flavor characteristics of fresh and processed tomatoes. J. Sensory Studies 23, 583-599.
17. HONGSOONGNERN, P. and CHAMBERS, E.I.V. 2008b. A lexicon for green odor or flavor and characteristics of chemicals associated with green. J. Sensory Studies 23, 205-221.
18. KAMATH, A., RAVI, R. and RAJALAKSHMI, D. 1999. Sensory profiling and positioning of commercial samples of milk powder. J. Sensory Studies 14, 303-319.
19. KARAGUL-YUCEER, Y., ISLETEN, M. and UYSAL-PALA, C. 2007. Sensory characteristics of ezine cheese. J. Sensory Studies 22, 49-65.
20. KEANE, P. 1992. The flavor profile. In ASTM Manual on Descriptive Analysis Testing for Sensory Evaluation (R.C. Hootman, ed.) pp. 2-15, ASTM, Philadelphia, PA.
21. KEAST, R.S.J. and LAU, J.J. 2006. Culture-specific variation in the flavor profile of soymilks. J. Food Sci. 71, 567-572.
22. KISSELL, J. 2004. Milk in a box, losing the bottle (Interesting thing of the day). http://itotd.com/articles/220/milk-in-a-box/ (accessed August 14, 2007).
23. LEE, J.H. and CHAMBERS, D.H. 2007. A lexicon for flavor descriptive analysis of green tea. J. Sensory Studies 22, 256-272.
24. TALAVERA-BIANCHI, M. and CHAMBERS, D.H. 2008. Simplified lexicon to describe flavor characteristics of western European cheeses. J. Sensory Studies 23, 468-484.
25. THOMPSON, J.L., DRAKE, M.A., LOPETCHARAT, K. and YATES, M.D. 2004. Preference mapping of commercial chocolate milks. J. Food Sci. 69, 406-413.
26. TORRES-PENARANDA, A.V. and REITMEIER, C.A. 2001. Sensory descriptive analysis of soymilk. J. Food Sci. 66, 352-356.
27. TUORILA, H. 1986. Sensory profile of milks with varying fat contents. Lebensm. Wiss. Technol. 19, 344-345.
28. YATES, M.D. and DRAKE, M.A. 2007. Texture properties of Gouda cheese. J. Sensory Studies 22, 493-506.