Sensory description and consumer hedonic perception of ultra-high temperature (uht) milk

HIGHLIGHTS

• who: Yufang Su and collaborators from the The conditions of the sensory evaluation environment, including the area of sample preparation, sensory evaluation, and concentrative discussion, met the requirements of the ISO , standard [24]The sensory evaluation area was kept in an adequately airconditioned environment, and the temperature in the booths was controlled at about , u25e6 C. The sensory profiles of the milk samples were established according to the ISO , standard [25]. Here, selected assessors were required to generate the sensory descriptors in a round table discussion under the direction of an experienced panel leader. The descriptors of . . .
  

   

  

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