Sensory properties of high-pressure-treated milk

Abstract

The acceptance and preference of milk and dairy products by consumers is determined by the products sensory characteristics. High pressure processing (HPP) can be applied as an alternative to thermal treatment to provide that sensory quality remains unaffected. The aim of this work was to evaluate the influence of high-pressure treatment on the acceptance of the sensory profile of milk, compared to untreated and thermally-treated milk. Milk was processed at 400 MPa or pasteurized at 78 °C for 15-20 seconds. Sensory evaluation of milk samples was carried out in two different groups -untrained panellists (at the international food industry fair 'Riga Food 2016') and trained panellists (finished basic course of sensory evaluation). Both groups evaluated the samples using a five point hedonic scale. The hedonic evaluation of liking of untreated, pasteurized and high-pressure treated milk samples' sensory properties showed that there were no significant differences (p>0.05) in aroma, but there were significant differences in the liking of milk samples colour, taste and aftertaste (p<0.05) depending on treatment type. The overall sensory properties of HP-treated milk were evaluated higher comparing to the traditionally pasteurized milk. The colour (which was measured in CIE L*a*b* colour system) difference was well visible in high-pressure treated milk in comparison to untreated and pasteurized milk.

High Hydrostatic Pressure Induced Changes in the Physicochemical and Functional Properties of Milk and Dairy Products: A Review

“…Sensory analysis of three different milk samples (untreated, pasteurized, and high-pressuretreated) by untrained and trained panelists utilizing a hedonic scale (1 to 5, with 5 representing the greatest enjoyment)[65]. Original authors did not report the standard deviation of these results.…”

Effect of high pressure processing on milk coagulation properties

“…moisture retention (Pandey et al, 2003) that can be more suitable for soft and fresh cheese production. Our previous study (Liepa et al, (2017) in press) found significant difference (p < 0.05) between milk colour before and after high pressure processing. After high pressure treatment product became more yellowish, this fact can partly prove disintegration of casein micelles during pressurizing.…”

“…Our previous studies showed the high pressure effect on milk microbiological quality (decrease of colony forming units) (Liepa et al, (2016) in press) and sensory properties (Liepa et al, (2017) in press), but for better understanding how pressure can influence milk properties and for which cheese variety this method of treatment would be the most appropriate, the milk coagulation properties of whole milk were evaluated during this step of research.…”

“…After collection, milk samples were transported to the laboratory of the Faculty of Food Technology, Latvia University of Agriculture (Liepa et al, (2017) in press).…”

“…The pressurization was completed at room temperature. Product temperature increased during pressurization up to 30 °C and dropped during pressure release to about 17 °C (Liepa et al, (2017) in press).…”