Effect of Temperature and Time of Processing and Storage on Consumer Acceptability of Ultra-High-Temperature Steam Injected Whole Milk

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Abstract
Whole milk (3.25% fat and 12.0% total solids) was processed in an ultra-high-temperature steam injection system. All samples were preheated to 78.degree. C. Process time-temperature relationships included 138, 143 and 149.degree. C for 20.3 s; 143 and 149.degree. C for 6.9 s; and 149.degree. C for 3.4 s. The product was stored at 4, 24 and 40.degree. C and evaluated by an untrained taste panel at intervals of 0, 4, 8, 12, 16, 20 and 24 wk. Flavor scores for samples stored at 4.degree. C generally increased with time while scores of samples stored at 40.degree. C declined with time. Prediction curves indicated that product flavor scores improved as storage temperature decreased below 12.degree. C for a mean residence time of 3.4 s, below 32.5.degree. C for 20.3 s, and between 12-32.5.degree. C for intermediate heat treatments. Acceptable flavor scores for milk stored through 20 wk at or near room temperature were produced by ultra-high-temperature steam injection and aseptic packaging.