부산대학교 도서관

In this study, we compared the physicochemical properties and sensory attributes of low temperature pasteurized (LTLT) milk and ultra-high temperature treated (UHT) milk, both of which were produced using the same raw milk. The consumer tests indicated that the odor, sweetness, thickness, and after-taste were weaker in the LTLT milk compared to that in the UHT milk (p＜0.01) and that the LTLT milk was more refreshing than the UHT milk (p＜0.01). Although the taste of UHT milk was more familiar than that of the LTLT milk (p＜0.05), there was no difference in palatability of the two milks. The odor of the LTLT milk resembled that of raw milk when the odor was analyzed at 40°C, 50°C, and 60°C by using an odor sensor. However, the odor of UHT milk was different from that of both the LTLT milk and the raw milk. The viscosity of the LTLT milk was lower than that of the UHT milk (p＜0.05). The hardness of custard puddings prepared using LTLT milk was lesser than that of custard puddings prepared using UHT milk (p＜0.01). In addition, the sensory evaluation with the expert panel indicated that the custard pudding prepared using LTLT milk was softer and had a better melting feeling in the mouth compared with that prepared using UHT milk (p＜0.01).