期刊
JOURNAL OF DAIRY SCIENCE
卷 84, 期 4, 页码 951-954出版社
AMER DAIRY SCIENCE ASSOC
DOI: 10.3168/jds.S0022-0302(01)74553-5
关键词
ultra-pasteurized; ultra high temperature; fluid milk
The objective of this study was to determine the degree of liking of ultra-pasteurized (UP) milk by 6 to 11 year olds. For comparative purposes, 2% UP milks were evaluated along with 2% conventionally pasteurized high temperature short time (HTST) and 2% ultra high temperature (UHT) milks. A seven-point facial hedonic scale with Peryam & Kroll verbal descriptors for affective testing with children was used with the 6 year olds. For the older children, a seven-point hedonic scale with Peryam & Kroll verbal descriptors was used. The mean degree of liking of UP milk was rated as slightly below good. HTST milk was liked slightly more than the UHT milk, which was liked slightly more than the UP milk. How the children felt about milk, in general, significantly affected how much they liked the test milks, with all milks being influenced equally.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据