Fig. 2

Correlation between off-flavors and protein hydrolysis in UHT milk by 6 different Pseudomonas protease groups. * No significant proteolysis off-flavors indicated by black bars, the uncertainty range by light gray bars (the panel did not reject the milk samples; the lower limit of the bar is determined by the TNBS-value of the most diluted sample that was not rejected by sensory analysis) and the significant proteolysis off-flavors by dark gray bars (panel rejected the milk samples and tasted off-flavors; the lower limit of the bar is determined by the TNBS-value of the least diluted sample)