Pseudomonas culture | UHT production date | Time stored at 37 °C after UHT production / and time of sensory evaluation | Dilution with blanc milk | off-flavor | Sensorial evaluation method described in this paper | Rank test to Kramer | Proteolysis (μmolglycine equivalents / ml) | ||
---|---|---|---|---|---|---|---|---|---|
value ± sd | milk sample rank sum | (lowest - highest) insignificant rank suma | # sensorial evaluators | ||||||
Blanc Blanc Blanc Blanc | 02/12/2010 (t3) 02/12/2010 (t3) 03/12/2010 (t4) 03/12/2010 (t4) | 15 days 11 days 13 days 10 days | Undiluted Undiluted Undiluted Undiluted | NO NO NO NO | 5 5 5 5 | 33 18 24Z34a / 20Z34b / 26W52b 17 | (39–56) (33–47) (35–50) Z34a / (33–47)Z34b / (35–50)W52d (33–47) | 19 16 17Z34a / 16Z34b / 17W52d 16 | 1,01 0,96 1,04 0,92 |
Z34a | 03/12/2010 (t4) | 13 days | 1:3 2:3 Undiluted | NO NO YES | 4,69 ± 1,72 4.62 ± 1,68 3,43 ± 1,53 | 25 26 35 | (35–50) (35–50) (35–50) | 17 17 17 | 1,18 1,39 1,73 |
W12b | 02/12/2010 (t3) | 11 days | 1:3 2:3 Undiluted | NO NO YES | 4,37 ± 1,29 4,55 ± 1,40 3,00 ± 1,88 | 22 22 35 | (33–47) (33–47) (33–47) | 16 16 16 | 1,35 1,58 1,84 |
Z34b | 03/12/2010 (t4) | 13 days | 1:3 2:3 Undiluted | NO YES YES | 4,39 ± 1,13 3,89 ± 1,13 2,16 ± 1,24 | 29 37 53 | (33–47) (33–47) (33–47) | 16 16 16 | 1,42 1,78 2,24 |
W2a | 03/12/2010 (t4) | 10 days | 1:3 2:3 Undiluted | NO YES YES | 4,1 ± 1,38 3,12 ± 1,79 1,64 ± 0,75 | 23 38 47 | (33–47) (33–47) (33–47) | 16 16 16 | 1,58 2,04 2,48 |
fragi Z41b | 02/12/2010 (t3) | 15 days | 1:3 2:3 Undiluted | NO YES YES | 4,82 ± 0,82 3,61 ± 1,35 3,38 ± 1,35 | 32 41 53 | (39–56) (39–56) (39–56) | 15 15 15 | 1,06 1,16 1,2 |
lundensis W52b | 03/12/2010 (t4) | 13 days | 1:3 2:3 Undiluted | NO YES YES | 4,53 ± 1,54 3,02 ± 1,44 2,78 ± 1,45 | 29 43 54 | (35–50) (35–50) (35–50) | 17 17 17 | 1,41 1,81 2,2 |