ORGANOLEPTIC EVALUATION OF FRESH COW MILK FORTIFIED WITH LEMONGRASS POST PASTEURIZATION

S. H. M, I. N. Sumerta, S. Lindawati
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Abstract

The study to the effect of lemon grass fortification on organoleptic and pH of pasteurized milk. The design used a Completely Randomized Design (CRD) with four treatments and four replications. The treatments were: P0 = pasteurized milk without lemon grass (control), P1 = pasteurized milk + 5% lemon grass, P2 = pasteurized milk + 10 lemon grass, and P3 = pasteurized milk + 15% lemon grass. The variables observed were: color, taste, aroma, thickness and pH. The results showed that the preference value for color at P0 was significant (P<0.05) with P1 and P3, but P1, P2, and P3 were not significant (P>0.05). Preference for pasteurized milk taste at P0 was significant (P<0.05) with P2, but P1, P2, and P3 were not significant (P>0.05). Preference for the aroma at P0 was significant (P<0.05) with P3, but P1, P2, and P3 were not significant (P>0.05). Preference for the thickness at P0, P1, P2, and P3 were not significant (P>0.05). The pH value of pasteurized milk ranged from 6.54 to 6.64. It can be concluded that lemon grass fortification until the level of 15% was affected on aroma and pH, but not effect on color, taste, and thickness of pasteurized milk.
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巴氏杀菌后加柠檬草鲜牛奶的感官评价
柠檬草强化对巴氏灭菌乳感官和pH值影响的研究。该设计采用完全随机设计(CRD),有四个处理和四个重复。处理为:P0=不含柠檬草的巴氏灭菌乳(对照),P1=巴氏灭菌乳+5%柠檬草,P2=巴氏灭菌奶+10柠檬草,P3=巴氏灭菌牛奶+15%柠檬草。观察到的变量为:颜色、味道、香气、厚度和pH。结果表明,在P0时对颜色的偏好值显著(P0.05)。在P0处对巴氏灭菌乳味道的偏好值明显(P0.05),巴氏灭菌乳的pH值在6.54~6.64之间。可以得出结论,柠檬草强化至15%的水平对巴氏杀菌乳的香气和pH值有影响,但对巴氏杀菌奶的颜色、味道和厚度没有影响。
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审稿时长
24 weeks
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