Sensory Analysis for Cow Milk Product Development Using High Pressure Processing (HPP) in the Dairy Industry

Area of Science:

• Food Science and Technology
• Sensory Science
• Dairy Processing

Background:

• Thermal processing of milk can negatively impact its natural sensory attributes.
• High pressure processing (HPP) is explored as a non-thermal alternative to preserve milk quality.
• Understanding consumer perception of HPP milk compared to thermally treated milk is crucial for market adoption.

Purpose of the Study:

• To compare the sensory quality of milk treated by high pressure processing (HPP) versus conventional thermal treatment.
• To evaluate consumer acceptance and preference for HPP milk based on key sensory attributes.
• To identify areas for improvement in HPP milk processing to enhance consumer preference.

Main Methods:

• Milk samples were subjected to high pressure processing (600 MPa for 10 min) or thermal treatment (125 °C for 4 s).
• Sensory evaluation included a triangle test for discriminative analysis and an acceptance/preference test using a 5-point Just-About-Right (JAR) scale.
• Key attributes assessed were color, milkiness, creaminess, mouthfeel, and aftertaste.

Main Results:

• A significant majority of panellists (89.5%) could differentiate between HPP and heat-treated milk.
• Overall preference favored HPP milk, with 61% of consumers preferring it over heat-treated milk.
• No significant differences were found in milkiness, creaminess, mouthfeel, or aftertaste (p > 0.05), but color differed. HPP milk generally scored better on organoleptic properties, except for creaminess.

Conclusions:

• High pressure processing is effective in differentiating milk from thermal treatment while maintaining most sensory attributes.
• Consumers generally prefer HPP milk over heat-treated milk, indicating its potential as a quality-preserving processing method.
• Future research should focus on enhancing the creaminess of HPP milk to further improve consumer acceptance and preference.