Comparison of Some Quality Characteristics of ESL Milk with Raw Milk and Pasteurized Milk Samples
Project no. 309 · Status: Kapanmış · 2014
Summary
ABSTRACT : The aim of this research project was to evaluate the physico-chemical and sensorial quality characteristics of ESL milk in comparison to raw milk and pasteurized milk. Therefore, several chemical, physical and sensorial tests were carried out and the results were statistically evaluated. All of the chemical results obtained were in accordance with the regulations for raw milk and pasteurized milk. The dry matter, fat content (%), pH and titrable acidity of the samples were not affected by the production technology. The raw milk and ESL milk samples had Lacto-peroxidase positive results but the pasteurized milk samples had lacto-peroxidase negative results. The colour analysis showed that the L values of the ESL milk samples were lower, the colour was darker, than that of the pasteurized milk samples. While the production technology had no effect on the a and b values of the samples. The production technology affected also the taste scores of the sensory analysis. While the scores for taste were statistically lower for ESL milk samples, the scores for odour and appearance were not affected by the production technology. According to the total sensory scores the panellists didn’t preferred the ESL milk samples. Key Words: ESL milk, raw milk, pasteurized milk, physico-chemical, sensory, quality