Lipids in Health and Disease

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 ± 0.18^a	ND	8.0 ± 0.15^a
UHT-Treated	7.5 ± 0.09^b	7.4 ± 0.12^a	7.8 ± 0.10^a
30 Days Old	7.3 ± 0.13^b	7.1 ± 0.14^b	7.2 ± 0.16^b
60 Days Old	7.0 ± 0.15^b	6.6 ± 0.22^b	6.8 ± 0.16^b
90 Days Old	6.9 ± 0.21^c	6.5 ± 0.08^c	6.7 ± 0.19^c

In a column, if means are expressed by a different letter, that are statistically significant (p < 0.05)
^NDNot Determined

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ISSN: 1476-511X

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