QUALITY ASSESSMENT OF EXTENDED SHELF LIFE (ESL) MILK IN COMPARISON WITH OTHER KINDS OF PASTEURIZED MILK COMMERCIALLY AVAILABLE ON THE MARKET

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dc.authoridSirbu, Alexandrina/0000-0001-5305-1248
dc.contributor.authorDinkci, Nayil
dc.contributor.authorSirbu, Alexandrina
dc.date.accessioned2024-08-31T07:48:19Z
dc.date.available2024-08-31T07:48:19Z
dc.date.issued2024
dc.departmentEge Üniversitesien_US
dc.description.abstractThis research investigated milk commodities' physicochemical characteristics and sensory quality related to their processing techniques, namely ESL milk, compared to raw and pasteurized milk. Several chemical, physical, and sensory tests were carried out, and the obtained data were statistically evaluated. The results indicated that dry matter varied between 8.95 % and 13.11 %, while most milk samples contained more than 3.00 % fat. pH with values between 6.65 and 6.80 was consistent with titratable acidity results (0.135 % to 0.198 % lactic acid). The raw and ESL milk samples had positive lactoperoxidase results, while the pasteurized milk samples had negative lactoperoxidase results. The color analysis showed that the L values of the ESL milk samples were lower, and the color was darker than that of the pasteurized milk samples. The processing technology did not affect the samples' dry matter, fat content, and the a* and b* values but influenced the taste scores throughout the sensory analysis. While the scores for taste were statistically lower for ESL milk samples, the scores for odor and appearance were unaffected by the processing method. In conclusion, compared to pasteurized milk, ESL milk samples were not the first choice for the panelist's sensory scores.en_US
dc.description.sponsorshipEge University Scientific Research Projects Coordination Unit; Scientific Research Projects Coordination Unit of Ege University, Izmir-Turkiye; COST (European Cooperation in Science and Technology [CA18101]en_US
dc.description.sponsorshipThe authors would like to thank Ege University Scientific Research Projects Coordination Unit (Ege Universitesi Bilimsel Ara & scedil;tirma Projeleri) for providing financial support for the research performed at their premises. The Scientific Research Projects Coordination Unit of Ege University, Izmir-Turkiye, has supported the first author (N.D.) of this work. The second author (A.S.) was supported by an STSM-WG9 under the project Sourdough biotechnology network towards novel, healthier and sustainable food and bioprocesses (Sourdomics) (CA18101) granted by COST (European Cooperation in Science and Technology (http:// www.cost.eu/; https:// www.cost.eu/actions/CA18101/; https://sourdomics.com /en/) .en_US
dc.identifier.endpage48en_US
dc.identifier.issn1582-540X
dc.identifier.issue1en_US
dc.identifier.startpage35en_US
dc.identifier.urihttps://hdl.handle.net/11454/104724
dc.identifier.volume25en_US
dc.identifier.wosWOS:001196254200003en_US
dc.identifier.wosqualityN/Aen_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.language.isoenen_US
dc.publisherUniv Vasile Alecsandri Bacauen_US
dc.relation.ispartofScientific Study and Research-Chemistry and Chemical Engineering Biotechnology Food Industryen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz20240831_Uen_US
dc.subjectEslen_US
dc.subjectFluid Milken_US
dc.subjectPhysicochemicalen_US
dc.subjectQualityen_US
dc.subjectRaw Milken_US
dc.subjectSensoryen_US
dc.subjectThermal Treatmenten_US
dc.titleQUALITY ASSESSMENT OF EXTENDED SHELF LIFE (ESL) MILK IN COMPARISON WITH OTHER KINDS OF PASTEURIZED MILK COMMERCIALLY AVAILABLE ON THE MARKETen_US
dc.typeArticleen_US

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