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Lactulose content, colour and the organoleptic assessment of ultra heat treated and sterilized milks

Published online by Cambridge University Press:  01 June 2009

Geoffrey R. Andrews  and
Steven V. Morant
Geoffrey R. Andrews
Affiliation:
National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9AT, UK‡
Steven V. Morant
Affiliation:
National Institute for Research in Dairying (University of Reading), Shinfield, Reading RG2 9AT, UK‡
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Summary

24 ultra heat treated (UHT) and 17 in-bottle sterilized milks prepared in commercial plants and of a similar age were presented to taste panels for assessment of flavour and colour. The colour was also analysed instrumentally and the lactulose content of the milks measured by an enzymic method. Flavour defects, other than the cooked flavour, were scored very low. The lactulose content of the milks was negatively correlated with the acceptability of the milks and positively correlated with the cooked flavour. Correlations were also found between the visual and instrumental assessments of milk colour and between some of the instrumental colour parameters and the lactulose content of the milks. UHT and in-container sterilized milks could not always be distinguished on the basis of their organoleptic qualities. The best distinction was observed in the scores for cooked smell and acceptability of taste. The usefulness of the lactulose content and/or the colour of the milks in discriminating between UHT and in-bottle sterilized milks was calculated. Using all the data, sterilized milk could be correctly identified in 96·7% of decisions. The lactulose content of a milk was considered to give a good indication of the organoleptic quality of the milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 54 , Issue 4 , November 1987 , pp. 493 - 507
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

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