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International Journal of Food Properties Volume 22, 2019 - Issue 1
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Original Article

Probing the physicochemical and sensorial properties of pasteurized milk via nanoparticles

Anjum Rashida Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, PakistanView further author information
,
Imran Javeda Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, PakistanView further author information
,
Muhammad Ayaza Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, PakistanView further author information
,
Muhammad Abdullaha Department of Dairy Technology, University of Veterinary and Animal Sciences, Lahore, PakistanView further author information
,
Farhan Saeedb Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, PakistanORCID Iconhttps://orcid.org/0000-0001-5340-4015View further author information
ORCID Icon,
Muhammad Rizwan Yousufc Department of Theriogenology, University of Veterinary & Animal Sciences, Lahore, PakistanView further author information
,
Muhammad Imrand Faculty of Allied Health Sciences, University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, PakistanView further author information
,
Huma Bader Ul Ainb Institute of Home & Food Sciences, Government College University Faisalabad, Faisalabad, PakistanView further author information
&
Faqir Muhammad Anjume Department of Food Technology, The University of Gambia, GambiaCorrespondence[email protected]
View further author information
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Pages 825-842 | Received 05 Dec 2018, Accepted 06 Apr 2019, Published online: 06 May 2019

Figures & data

Figure 8. Relationship of sensory scores with color variation of a* for spoilage detection of pasteurized milk stored at 7°C

Figure 8. Relationship of sensory scores with color variation of a* for spoilage detection of pasteurized milk stored at 7°C

Figure 11. Relationship of sensory scores with color variation of b* for spoilage detection of pasteurized milk stored at 7°C

Figure 11. Relationship of sensory scores with color variation of b* for spoilage detection of pasteurized milk stored at 7°C

Table 1. Effect of time and temperature on the mean values of pH, acidity, and FFA of pasteurized milk

Table 2. Effect of time and temperature on the means values of fat, protein, and lactose of pasteurized milk

Table 3. Effect of time and temperature on the means score of aroma, taste, and OAA of pasteurized milk

Figure 1. Standard color chart based on L*, a*, and b*

Figure 1. Standard color chart based on L*, a*, and b*

Figure 2. Color of reagent-treated silicon dioxide particles before reaction of volatiles of milk

Figure 2. Color of reagent-treated silicon dioxide particles before reaction of volatiles of milk

Figure 3. Color of reagent-treated silicon dioxide particles after reaction of volatiles stored at 10°C

Figure 3. Color of reagent-treated silicon dioxide particles after reaction of volatiles stored at 10°C

Table 4. Comparison of mean values of nanoparticles color (L*, a*, and b*) produced by volatiles of pasteurized milk stored at different temperatures for 19 days

Table 5. Comparison of mean scores of aroma, taste, and overall acceptability (OAA) of pasteurized milk stored at different temperatures for 19 days

Figure 4. Relationship of sensory scores with color variation of L* for spoilage detection of pasteurized milk stored at 4°C

Figure 4. Relationship of sensory scores with color variation of L* for spoilage detection of pasteurized milk stored at 4°C

Figure 5. Relationship of sensory scores with color variation of L* for spoilage detection of pasteurized milk stored at 7°C

Figure 5. Relationship of sensory scores with color variation of L* for spoilage detection of pasteurized milk stored at 7°C

Figure 6. Relationship of sensory scores with color variation of L* for spoilage detection of pasteurized milk stored at 10°C

Figure 6. Relationship of sensory scores with color variation of L* for spoilage detection of pasteurized milk stored at 10°C

Figure 7. Relationship of sensory scores with color variation of a* for spoilage detection of pasteurized milk stored at 4°C

Figure 7. Relationship of sensory scores with color variation of a* for spoilage detection of pasteurized milk stored at 4°C

Figure 9. Relationship of sensory scores with color variation of a* for spoilage detection of pasteurized milk stored at 10°C

Figure 9. Relationship of sensory scores with color variation of a* for spoilage detection of pasteurized milk stored at 10°C

Figure 10. Relationship of sensory scores with color variation of b* for spoilage detection of pasteurized milk stored at 4°C

Figure 10. Relationship of sensory scores with color variation of b* for spoilage detection of pasteurized milk stored at 4°C

Figure 12. Relationship of sensory scores with color variation of b* for spoilage detection of pasteurized milk stored at 10°C

Figure 12. Relationship of sensory scores with color variation of b* for spoilage detection of pasteurized milk stored at 10°C

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