Effects of Homogenization on Organoleptic Quality and Stability of Pasteurized Milk Samples

The organoleptic quality and stability of pasteurized milk are closely related to consumption choices. Our study investigated the effects different homogenization pressures on during shelf life. three used in this work were 0, 150, 300 bar. times 40 s, 56 60 s respectively. sensory after storage for 8, 72, 168 h by description experiment, electronic nose technology, physical properties (such as stability, color, particle size). results showed that, at same time, had prominent creamy, milk, fat, fresh flavors together with milk. samples stored 8 under a good flavor, its strong fat flavor affected taste. 72 150-bar pressure uniform texture, excellent delicious taste, reached best state. Pasteurized increased metallic, sour, salty tastes varying degrees, affecting In short, (ML72) most optimal. provide scientific theoretical basis improving product which may inspire new production strategy innovate product. This examined impact (0, bar) life (8, h).