Flavor Comparison Between UHT Milk Heated by Conventional Methods and Electrical Resistive Heating

Principal Investigators: Donald J. McMahon, Utah State University

Project Summary:

Milk that has been ultra-high temperature processed by electrical resistive heating process will
be compared to the standard methods of making UHT milk (i.e., steam injection and indirect
heating) for differences in flavor and consumer preference during 9-month storage at room
temperature. The rapid heating obtained by electrical resistive heating produces fewer heatinduced
changes than indirect heating, and does not have the flavor evaporative cooling of
steam injection. It is expected that this will result in a shelf stable milk that is preferred more
than current UHT milks. The three components to the study—flavor preference, descriptive
flavor analysis, and flavor chemistry analysis—should provide knowledge on what attributes
of the electrical resistive heated milk are responsible for the improved flavor. A unique part of
the study is that all three UHT treatments will be performed on the same batch of milk at the
same time. Milk will be stored at Utah State University with sensory analysis performed at
Utah State University and flavor chemistry analysis at Oregon State University. In addition to
this systematic study of flavor differences, we will also follow-up with modifications to the
electrical resistive heating process with regard to heating temperature and holding times to
gain more information on its influence on milk flavor so as to be able to choose optimum
processing conditions.

Publications:

None

Theses:

None

Published Abstract:

None

Presentations:

None