MISSISSIPPI: Consumers weigh in on pasteurization temperatures – (Dairy Herd)

Interest in higher pasteurization temperatures for fluid milk has increased in recent years. In the May Journal of Dairy Science, food scientists at Mississippi State University discuss consumer acceptability of milk pasteurized for 15 seconds at 170 degrees F, 175 F, 180 F or 185 F. Their findings show that altering the pasteurization temperature between 170 F and 185 F affected consumer acceptability, particularly during the first week after pasteurization. Here are some of the results:
* On the day of pasteurization, consumer panelists preferred milk pasteurized at 175 F over the other three treatments.
* Six days after pasteurization, consumers preferred milk pasteurized at 175 F and 180 F over milk heated to 170 F.
* The researchers grouped consumers based on their preference and liking of milk. Some consumers liked milk that was pasteurized at all temperatures, and the majority of consumers liked milk that was pasteurized at 175 F.
* Pasteurization [...]

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http://www.extension.iastate.edu/foodsafety/news/fsnews.cfm?newsid=26420