Sensory Aspects of UHT Milk Combined with Whole Pasteurized Milk

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Abstract
The objective of this study was to evaluate the sensory quality of mixtures of whole pasteurized milk (WPM) containing from 0 to 75% ultrahigh-temperature (UHT) processed milk indirectly heated. Thirty experienced panelists were used to make multiple comparison tests between samples. From 75 to 87.5% of the panelists were able to distinguish differences between samples of UHT milk and WPM in multiple comparison tests. About 86% of the consumer panelists were neutral toward or liked WPM, whereas only 56% of the consumer panelists were neutral toward or liked mixtures containing 75% UHT milk. These studies show that people can accurately identify UHT milk and that they prefer WPM to indirectly heated UHT milk.

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