Table 4.

Changes in the sensory score of milk processed with HHP (600 MPa/15 min), pasteurization (72 °C/15 s) and pasteurization-HHP (72 °C/15 s + 600 MPa/15 min) during storage at 4 °C.

	Day	Untreated	600 MPa/15 Min	72°C/15 s	72 °C/15 s + 600 MPa/15 min
Taste	0	-	20.57 ± 8.18 Ab	33.43 ± 4.31 Bb	35.43 ± 3.96 Bb
	3	-	19.60 ± 8.84 b	32.93 ± 3.73 b	34.27 ± 4.68 ab
	7	-	17.86 ± 8.16 a	31.87 ± 3.74 ab	33.20 ± 4.57 ab
	11	-	16.53 ± 6.06 a	29.26 ± 4.77 a	31.20 ± 5.21 a
Color	0	16.36 ± 1.91 Bb	14.00 ± 2.21 Ab	16.29 ± 2.27 Ba	15.07 ± 1.86 ABa
	3		13.47 ± 2.53 ab	16.13 ± 2.41 a	15.00 ± 2.33 a
	7		13.78 ± 1.76 ab	15.67 ± 2.77 a	14.73 ± 1.87 a
	11		13.20 ± 2.42 a	14.93 ± 2.96 a	13.46 ± 2.45 a
Organizational status	0	17.36 ± 2.13 Aa	17.71 ± 2.05 Aa	18.00 ± 1.41 Aa	18.14 ± 1.70 Aa
	3		17.00 ± 2.78 a	17.40 ± 1.86 a	17.93 ± 1.62 a
	7		16.57 ± 2.21 a	17.20 ± 1.74 a	17.27 ± 1.33 a
	11		15.46 ± 2.38 a	17.07 ± 1.62 a	16.67 ± 2.02 a
Flavor	0	11.86 ± 2.93 Ac	14.42 ± 3.23 Ab	15.71 ± 3.10 Aa	16.21 ± 1.84 Aa
	3		14.53 ± 2.82 b	15.20 ± 3.12 a	15.87 ± 2.20 a
	7		13.71 ± 1.94 a	14.93 ± 2.74 a	15.60 ± 1.80 a
	11		13.33 ± 2.19 a	14.93 ± 2.08 a	15.27 ± 2.52 a
Total score	0	-	66.71 ± 9.48 Ab	83.43 ± 8.75 Bb	84.86 ± 5.68 Bb
	3	-	64.60 ± 9.94 b	81.67 ± 7.43 b	83.01 ± 6.09 b
	7	-	61.47 ± 9.62 b	79.67 ± 7.09 ab	80.80 ± 6.85 b
	11	-	58.53 ± 5.69 a	76.20 ± 7.01 a	76.60 ± 7.42 a

Different lowercase letters in the same column represented significant differences in the scores of the milk processed with the same treatment during storage (p < 0.05). Different capital letters on the same line indicated significant differences in the scores of the milk processed with different treatments (p < 0.05). -, not tested.