Multivariate accelerated shelf-life test of low fat UHT milk

Abstract

A multivariate accelerated shelf life test (MASLT) that employs all sensory attributes that show change over time was applied to data obtained from a trained panel (n = 11) that evaluated 18 sensory attributes of low fat UHT milk samples stored at 25, 35 and 45 °C over a six and a half month time period. The cut-off point that identifies the end of shelf life was obtained by survival analysis based on consumers' acceptance or rejection of samples stored for different times and at different temperatures. Storage at 35 and 45 °C reduced the shelf life by a factor of 2.9 and 7.8, respectively. In future, changes in sensory attributes that correlate well with the UHT milk MASLT model can be used as predictors for end of shelf life. For this purpose the milk can be stored at accelerated temperatures and results can be converted to actual market condition.