Table 2.
Pearson correlation coefficients for ultra-high temperature treated milk produced at a commercial dairy plant, stored 0–52 weeks at 4, 20, 30 and 37 °C ***p ≤ 0.001, **p ≤ 0.01, *p ≤ 0.05 and n.s. not significant.
| L* |
a* |
b* |
Fat separation |
Fat adhesion |
Sedimentation |
Heat coagulation time |
pH |
Ethanol stability |
|
|
Storage temperature 4 °C | |||||||||
| Taste | -0.195* | -0.270*** | n.s. | 0.303*** | 0.214** | 0.243** | -0.255** | -0.237** | -0.185* |
| L* | 0.369*** | n.s. | -0.381*** | -0.444*** | -0.482*** | 0.405*** | n.s. | 0.451*** | |
| a* | 0.279*** | -0.241** | -0.356*** | -0.323*** | 0.303*** | 0.196* | 0.223** | ||
| b* | n.s. | n.s. | -0.163* | n.s. | n.s. | 0.163* | |||
| Fat separation | 0.688 | 0.736*** | -0.674*** | -0.419*** | -0.686*** | ||||
| Fat adhesion | 0.797*** | -0.728*** | -0.284*** | -0.661*** | |||||
| Sedimentation | -0.785*** | -0.398*** | -0.859*** | ||||||
| Heat coagulation time | 0.427*** | 0.655*** | |||||||
| pH |
0.342*** |
||||||||
|
Storage temperature 20 °C | |||||||||
| Taste | -0.302*** | -0.227* | n.s. | 0.343*** | 0.337*** | 0.379*** | -0.278*** | -0.288*** | -0.390*** |
| L* | 0.375*** | 0.241** | -0.561*** | -0.656*** | -0.729*** | 0.656*** | 0.587*** | 0.589*** | |
| a* | 0.708*** | n.s. | -0.209** | n.s. | n.s. | n.s. | 0.164* | ||
| b* | n.s. | -0.194* | n.s. | n.s. | n.s. | 0.162* | |||
| Fat separation | 0.761*** | 0.788*** | -0.827*** | -0.639*** | -0.606*** | ||||
| Fat adhesion | 0.815*** | -0.812*** | -0.673*** | -0.589*** | |||||
| Sedimentation | -0.804*** | -0.736*** | -0.801*** | ||||||
| Heat coagulation time | 0.706*** | 0.603*** | |||||||
| pH |
0.646*** |
||||||||
|
Storage temperature 30 °C | |||||||||
| Taste | -0.350*** | n.s. | 0.270*** | 0.352*** | 0.332*** | 0.447*** | -0.312*** | -0.429*** | -0.264*** |
| L* | -0.790*** | -0.861*** | -0.613*** | -0.650*** | -0.734*** | 0.556*** | 0.837*** | -0.330*** | |
| a* | 0.949*** | 0.434*** | 0.526*** | 0.528*** | -0.398*** | -0.684*** | 0.536*** | ||
| b* | 0.525*** | 0.595*** | 0.655*** | -0.457*** | -0.774*** | 0.435*** | |||
| Fat separation | 0.776*** | 0.815*** | -0.832*** | -0.705*** | n.s. | ||||
| Fat adhesion | 0.862*** | -0.807*** | -0.765*** | n.s. | |||||
| Sedimentation | -0.802*** | -0.838*** | n.s. | ||||||
| Heat coagulation time | 0.701*** | n.s. | |||||||
| pH |
n.s. |
||||||||
|
Storage temperature 37 °C | |||||||||
| Taste | -0.514*** | 0.452*** | 0.522*** | 0.344*** | 0.408*** | 0.408*** | -0.258** | -0.505*** | n.s. |
| L* | -0.879*** | -0.928*** | -0.654*** | -0.759*** | -0.775*** | 0.461*** | 0.875*** | -0.605*** | |
| a* | 0.927*** | 0.614*** | 0.764*** | 0.694*** | -0.483*** | -0.832*** | 0.634*** | ||
| b* | 0.727*** | 0.851*** | 0.841*** | -0.529*** | -0.934*** | 0.566*** | |||
| Fat separation | 0.826*** | 0.810*** | -0.785*** | -0.743*** | 0.323*** | ||||
| Fat adhesion | 0.896*** | -0.748*** | -0.851*** | 0.420*** | |||||
| Sedimentation | -0.731*** | -0.871*** | 0.373*** | ||||||
| Heat coagulation time | 0.607*** | n.s. | |||||||
| pH | -0.454*** | ||||||||