Abstract
To determine the effect of homogenizing pressure on the physicochemical properties and sensory characteristics of UHT milk, which was milk, pasteurized at 130°C for 2 seconds using an indirect heating method, was studied. A panel of experts evaluated the sensory characteristics and a panel of housewives evaluated palatability. As homogenizing pressure increased, fractionation of fat globules occurred, causing average dispersed fat globule size to decrease. It resulted in an increase in viscosity, degree of whiteness, and the refractive index of UHT milk. Further, rennetability tended to decrease as homogenizing pressure increased. Evaluation of the sensory attributes and principal components analysis revealed that the lower the homogenizing pressure is, the greater the fattiness, body, milk taste, sweetness, and thickness of milk become. According to the panel of housewives, palatability was better when milk was homogenized at low pressure.
