. 2019 Aug 2;24(15):2824. doi: 10.3390/molecules24152824

Table 1.

Sensory evaluation results of three different kinds of skim milk samples.

	RSM	PSM	USM
Descriptor	RSM	PSM	USM
Overall liking	1.66 ± 0.44 ^a	2.50 ± 1.22 ^a	3.54 ± 0.65 ^b
Aroma
Milk aroma	1.66 ± 0.74 ^a	2.75 ± 0.76 ^b	3.75 ± 0.53 ^c
Cooked/sulfurous	2.06 ± 0.86 ^a	2.35 ± 1.37 ^a	3.06 ± 0.86 ^a
Caramelized	0.75 ± 0.65 ^a	1.28 ± 0.88 ^a	2.94 ± 0.18 ^b
Fishy	2.39 ± 0.86 ^a	0.89 ± 0.60 ^b	0.45 ± 0.49 ^b
Flavor/Taste
Milk flavor	1.60 ± 0.66 ^a	2.54 ± 0.95 ^b	3.50 ± 0.93 ^c
Sweet taste	2.04 ± 1.36 ^a	2.19 ± 1.00 ^a	2.63 ± 0.88 ^a
Umami	1.64 ± 0.58 ^a	1.80 ± 0.85 ^a	1.80 ± 1.00 ^a
Sour	0.38 ± 0.44 ^a	0.31 ± 0.37 ^a	0.25 ± 0.38 ^a
Salty	1.79 ± 1.19 ^a	1.45 ± 0.68 ^a	0.95 ± 0.64 ^a
Astringency	1.00 ± 0.93 ^a	0.88 ± 1.09 ^a	0.69 ± 0.53 ^a
Mouthfeel
Residual mouthfeel	1.81 ± 0.30 ^a	2.40 ± 1.03 ^a	3.29 ± 0.67 ^b

^a–c Significant (p < 0.05) difference between samples. RSM, skim milk obtained by centrifugation of raw milk; PSM, skim milk obtained by centrifugation of raw milk after preheating treatment at 85 °C, 15 s; USM, skim milk obtained by centrifugation of raw milk after preheating treatment at 137–141 °C, 4 s.