Theses and Dissertations

Issuing Body

Mississippi State University


Schilling, M.W.

Committee Member

Coggins, Patti C.

Committee Member

White, Charles H.

Date of Degree


Document Type

Graduate Thesis - Open Access


Food Science and Technology

Degree Name

Master of Science


College of Agriculture and Life Sciences


Department of Food Science, Nutrition and Health Promotion


The relationship among consumer acceptability, descriptive sensory attributes, and shelf-life was determined for 2 % milk pasteurized at 77, 79, 82, or 85?aC. Pasteurization temperature had no effect (p>0.05) on shelf-life. Consumers preferred (p<0.05) 79?aC over other treatments on day 0; however, six days post-pasteurization 79?aC milk was only preferred (p<0.05) over 77?aC. Consumers were grouped into eight clusters based on product liking for both day 0 and 6 evaluations. The largest cluster liked all pasteurization treatments, and 79?aC was highly acceptable to all consumers that liked milk. Similar sensory descriptors indicated the end of shelf-life for all pasteurization treatments even though treatments could be differentiated by descriptors on day 0. This research reveals that altering pasteurization temperature from 79?aC may cause a decrease in consumer acceptability to some consumers. Altering pasteurization temperature does not affect shelf-life or sensory descriptors and volatile compound profiles at the end of shelf-life.



fluid milk||sensory evaluation||volatile compounds||milk shelf-life||preference mapping