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Table 2 Oversight of the sensory evaluation and proteolysis results (aMilk samples with off-flavors have values within the range indicated by Kramer and are thus significantly different from the milk samples with values outside that range)

From: Destabilization and off-flavors generated by Pseudomonas proteases during or after UHT-processing of milk

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
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