Sensory analysis for cow milk product development using High Pressure Processing (HPP) in the dairy industry
High pressure processing (HPP) can be applied as an alternative thermal treatment of milk to maintain its natural and original sensory quality. Milk was processed at 600 MPa for 10 min or given thermal treatment at 125 °C for 4 s. Sensory evaluation of treated milk samples was conducted using the tr...
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| Format: | Article |
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Multidisciplinary Digital Publishing Institute
2022
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| _version_ | 1796984263151714304 |
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| author | Lim, Shu Huey Chin, Nyuk Ling Sulaiman, Alifdalino Tay, Cheow Hwang Wong, Tak Hiong |
| author_facet | Lim, Shu Huey Chin, Nyuk Ling Sulaiman, Alifdalino Tay, Cheow Hwang Wong, Tak Hiong |
| author_sort | Lim, Shu Huey |
| collection | UPM |
| description | High pressure processing (HPP) can be applied as an alternative thermal treatment of milk to maintain its natural and original sensory quality. Milk was processed at 600 MPa for 10 min or given thermal treatment at 125 °C for 4 s. Sensory evaluation of treated milk samples was conducted using the triangle and the acceptance and preference tests. The triangle test was used as a discriminative test to check whether there was a noticeable difference between both treated milk samples. The acceptance and preference test determined attributes of milk including colour, milkiness, creaminess, mouthfeel, and aftertaste based on the 5-point just-about-right (JAR) scale. In the triangle test, 89.5% of panellists were able to identify the odd sample and differentiate milk processed using high pressure from heat treatment. For the acceptance and preference test, 61% of panellists gave higher overall preference for the high pressure processed milk over heat-treated milk. The JAR evaluation showed no significant differences (p > 0.05) in all evaluated milk attributes which included milkiness, creaminess, mouthfeel, and aftertaste, with the exception of colour. Overall, high pressure processed milk scored better in terms of organoleptic properties as the penalty value for most attributes including colour, milkiness, mouthfeel, and aftertaste were lower than the penalty of heat-treated milk, except for creaminess. Therefore, to improve the acceptance and preference of high pressure processed milk, future development needs to focus on increasing creaminess of high pressure processed milk. |
| first_indexed | 2024-03-06T11:17:51Z |
| format | Article |
| id | upm.eprints-103175 |
| institution | Universiti Putra Malaysia |
| last_indexed | 2024-03-06T11:17:51Z |
| publishDate | 2022 |
| publisher | Multidisciplinary Digital Publishing Institute |
| record_format | dspace |
| spelling | upm.eprints-1031752023-12-04T03:00:23Z http://psasir.upm.edu.my/id/eprint/103175/ Sensory analysis for cow milk product development using High Pressure Processing (HPP) in the dairy industry Lim, Shu Huey Chin, Nyuk Ling Sulaiman, Alifdalino Tay, Cheow Hwang Wong, Tak Hiong High pressure processing (HPP) can be applied as an alternative thermal treatment of milk to maintain its natural and original sensory quality. Milk was processed at 600 MPa for 10 min or given thermal treatment at 125 °C for 4 s. Sensory evaluation of treated milk samples was conducted using the triangle and the acceptance and preference tests. The triangle test was used as a discriminative test to check whether there was a noticeable difference between both treated milk samples. The acceptance and preference test determined attributes of milk including colour, milkiness, creaminess, mouthfeel, and aftertaste based on the 5-point just-about-right (JAR) scale. In the triangle test, 89.5% of panellists were able to identify the odd sample and differentiate milk processed using high pressure from heat treatment. For the acceptance and preference test, 61% of panellists gave higher overall preference for the high pressure processed milk over heat-treated milk. The JAR evaluation showed no significant differences (p > 0.05) in all evaluated milk attributes which included milkiness, creaminess, mouthfeel, and aftertaste, with the exception of colour. Overall, high pressure processed milk scored better in terms of organoleptic properties as the penalty value for most attributes including colour, milkiness, mouthfeel, and aftertaste were lower than the penalty of heat-treated milk, except for creaminess. Therefore, to improve the acceptance and preference of high pressure processed milk, future development needs to focus on increasing creaminess of high pressure processed milk. Multidisciplinary Digital Publishing Institute 2022 Article PeerReviewed Lim, Shu Huey and Chin, Nyuk Ling and Sulaiman, Alifdalino and Tay, Cheow Hwang and Wong, Tak Hiong (2022) Sensory analysis for cow milk product development using High Pressure Processing (HPP) in the dairy industry. Foods, 11 (9). art. no. 1233. pp. 1-19. ISSN 2304-8158 https://www.mdpi.com/2304-8158/11/9/1233 10.3390/foods11091233 |
| spellingShingle | Lim, Shu Huey Chin, Nyuk Ling Sulaiman, Alifdalino Tay, Cheow Hwang Wong, Tak Hiong Sensory analysis for cow milk product development using High Pressure Processing (HPP) in the dairy industry |
| title | Sensory analysis for cow milk product development using High Pressure Processing (HPP) in the dairy industry |
| title_full | Sensory analysis for cow milk product development using High Pressure Processing (HPP) in the dairy industry |
| title_fullStr | Sensory analysis for cow milk product development using High Pressure Processing (HPP) in the dairy industry |
| title_full_unstemmed | Sensory analysis for cow milk product development using High Pressure Processing (HPP) in the dairy industry |
| title_short | Sensory analysis for cow milk product development using High Pressure Processing (HPP) in the dairy industry |
| title_sort | sensory analysis for cow milk product development using high pressure processing hpp in the dairy industry |
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