Acceptance of microfiltered milk by consumers aged from 7 to 70 years
Rev. Inst. Adolfo Lutz
;
71(3): 481-487, jul.-set. 2012. tab, graf
Article
in English
| LILACS, SES-SP, SESSP-CTDPROD, SES-SP, SESSP-ACVSES, SESSP-IALPROD, SES-SP, SESSP-IALACERVO
| ID: lil-696282
ABSTRACT
Microfiltration of milk reduces its microbial load providing a longer shelf life and preserving its nutritional and sensory characteristics. The present study compared the effect of the microfiltration treatment and of the milk pasteurization regarding the sensory acceptability by consumers aged from 7 to 70 years using a 7-point hedonic scale. The obtained results were evaluated by variance analysis and Duncanstest. Microbiological, acidity, instrumental color and heat treatment extent analyses were also performed. Microfiltered milk showed a higher microbial counting reduction and lower acidity; and lesser change incolor coordinates was found when compared to pasteurized milk, indicating the lack of reactions causedby heating. In the sensory acceptability, two groups were formed (p > 0.05) for microfiltered milk, being a group consisted of children, adolescents and elderly, who rated the highest sensory scores, and these cond one formed by adults. Comparing the two kinds of milk, pasteurized and microfiltered samples, no difference in the acceptation was found only in the group constituted by children. These findings highlights the importance in assessing the sensory quality of milk, seeing that the sensory perception is linked with the consumer purchase choice.
Full text:
Available
Index:
LILACS (Americas)
Main subject:
Microstraining
/
Consumer Behavior
/
Milk
/
Pasteurization
Limits:
Female
/
Humans
/
Male
Language:
English
Journal:
Rev. Inst. Adolfo Lutz
Year:
2012
Type:
Article
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