The Effect of Pasteurization Temperature on Consumer Acceptability, Sensory Characteristics, Volatile Compound Composition, and Shelf-Life of Fluid Milk

Principal component biplot of descriptive analysis for milk pasteurized at varying temperatures 0 to 19 d postpasteurization. Individual samples are identified by pasteurization temperature (77, 79, 82, and 85°C) and day of evaluation (d 0, 6, 13, 17, and 19).

Principal component biplot of volatile compound profiles of milk pasteurized at varying temperatures 0 to 13 d postpasteurization. Individual samples are identified by pasteurization temperature (77, 79, 82, and 85°C) and day of evaluation (d 0, 6, 13, 17, and 19).