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Table 5 Effect of UHT Treatment and Storage on Sensory Characteristics of Milk

From: Lipid compositional changes and oxidation status of ultra-high temperature treated Milk

Stage Color Flavor Smell
Raw Milk 8.1 ± 0.18a ND 8.0 ± 0.15a
UHT-Treated 7.5 ± 0.09b 7.4 ± 0.12a 7.8 ± 0.10a
30 Days Old 7.3 ± 0.13b 7.1 ± 0.14b 7.2 ± 0.16b
60 Days Old 7.0 ± 0.15b 6.6 ± 0.22b 6.8 ± 0.16b
90 Days Old 6.9 ± 0.21c 6.5 ± 0.08c 6.7 ± 0.19c
  1. In a column, if means are expressed by a different letter, that are statistically significant (p < 0.05)
  2. NDNot Determined