Milk Aroma Research Articles

Metabolomic analysis of Streptococcus thermophilus S10-fermented milk

This study aimed to decipher the biochemical changes of milk fermented by the culture starter, Streptococcus thermophilus. Streptococcus thermophilus S10 possesses good fermentation properties; thus, it was the chosen strain used here. The metabolomic profiles were generated by ultra performance liquid chromatography coupled to a quadrupole-time-of-flight mass spectrometry (UPLC-QTOF MS), and data were analyzed by multivariate analyses methods like principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA). A total of 39 significant differential metabolites were identified between milk and fermented milk samples, including peptides, amino acids, fatty acids and related metabolites, vitamins. Thus, it is likely that some of the currently identified differentially abundant metabolites also contribute to the unique flavor, taste, and aroma of fermented milk. The bitterness of fermented milk are likely to be due to some of these amino acids, whereas the formation of S-methyl thioesters from short chain fatty acids, providing a unique flavor to fermented milk. What's more, small peptides detected in fermented milk maybe have bioactivities and beneficial functions. Some of these changes might contribute to the unique sensory and nutritional qualities of fermented milk. Our data based on LC-MS metabolomics are valuable references for future development and improvement of fermented dairy products.

The Impact Of Gedi Leaf Extract On Rice Flour Layer Cake Quality

This study will look at the impact of utilizing gedi leaf extract in amounts of 0 ml, 8 ml, 14 ml, and 20 ml on the quality of rice flour layer cakes in organoleptic tests such as shape, color, scent, texture, and taste. This is a quantitative study that uses a completely randomized design approach (CRD) with three repetitions and employs a true experimental method. In August 2021, this study was carried out in the Workshop IKK Culinary Art, FPP, UNP. Primary data was collected from 5 limited panelists who are lecturers in UNP Culinary Art’s Family Welfare Science focus by completing out the organoleptic test format for the sample. If Fcount > Ftable, the data were examined using Analysis of Variance (ANOVA), and if Fcount > Ftable, Duncan's test was used. The results revealed that gedi leaf extract had an impact on color (moss green), aroma (gedi leaf smell), and taste. The rectangular shape measuring 6 cm x 4.5 cm x 1.5 cm gets the highest overall achievement score of 3.33 (0 ml and 8 ml), the uniformity of the layers gets 3.67 (20 ml), the color is moss green gets 3.27 (20 ml), white gets 2.67 (20 ml), the fragrant aroma of gedi leaves gets 3.00 (20 ml), the fragrant aroma of coconut milk gets 3.13 (0 ml), and the chewy texture gets 3.60. (8 ml, 14 ml and 20 ml), 3.27 (0 ml) was the soft texture, 3.33 (0 ml) was the sweetness of sugar, and 3.07 was the savory taste of coconut milk (0 ml). The usage of gedi leaf extract in various doses resulted in the effects of color quality (moss green), aroma (fragrance of gedi leaves), and taste. The color will be more concentrated the more gedi leaf extract is applied.

KUALITAS SUSU KAMBING PERANAKAN ETAWA PADA BERBAGAI PERIODE LAKTASI DITINJAU DARI SIFAT FISIK (Studi Kasus di Peternakan Kambing Perah Telaga Rizky, Yosodadi, Kota Metro)

This study aimed to determine the physical quality of Ettawa Grade (PE) goat milk at various lactation periods in East Metro District, Metro City, Lampung Province, and to determine whether the quality of PE goat milk was in accordance with the standards set out in SNI No 01-3141-1998. This research was conducted on September 16, 2019, at the farm owned by Mr. Setiono Heri Winarko on Jalan Sepat, Yosodadi, East Metro District, Metro City, Lampung Province. Physical quality testing of PE goat milk was carried out at the Animal Production and Reproduction Laboratory, Department of Animal Husbandry, Faculty of Agriculture, University of Lampung. The research was conducted using a case study method. Data collected was using primary and secondary data. The variables observed included the organoleptic tests, which were color, aroma, taste, and acceptability test of PE goat's milk; and physical tests including specific gravity, boiling test, alcohol test for the acidity (pH) of PE goat milk. The results of the research on the lactation color test 1, 2, 3, and 4 were 3.53, 3.53, 3.22, 3.12, respectively. Aroma test results were 3.56, 3.70, 3.54, and 3.40 for lactation 1, 2, 3, and 4, respectively. The taste tests for lactation 1, 2, 3, and 4 were 3.50, 3.78, 3.54, and 3.45, respectively. The acceptance test result were 3.50, 3.86, 3.72, and 3.63 for lactation 1, 2, 3, and 4, respectively. Density test of milk for lactation 1, 2, 3, and 4 were 1.028; 1.030; 1.036; 1.033. In the boiling test and lactation alcohol 1-4, there was no clod (-), and the pH test was 6.39, 6.62, 6.60, and 6.57 in lactation 1, 2, 3, and 4, respectively. It can be concluded that the results of the above studies have met the standards set out in SNI No 01-3141-1998.
 
 Keywords: Etawa crossbreed goat, Lactation period, Physical characteristics

Correlation between flavor compounds and microorganisms of Chaling natural fermented red sufu

Sufu, a traditional Chinese fermented soybean product, has a variety of flavors due to fermentation. However, the relationship between the formation of these flavors and microorganisms in the fermentation process is not clearly understood. In this study, the dynamic changes of the microbial diversity, free amino acids (FAAs), free fatty acids (FFAs) and volatile flavor compounds (VFCs) of Sufu during the post-fermentation process were investigated. The results indicated that a range of VFCs, including phenylacetaldehyde, linalool, 2-pentyl-furan were formed during the post-fermentation. The main FFAs found in these Sufu samples were linoleic acid, oleic acid and arachidic acid and the most predominant FAA was glutamic acid, which highly contributed to the taste characteristic of Sufu. The correlation analysis result discovered that Leuconostoc, Lactobacillus, Weissella, Debaryomyces, Tausonia and Pichia were the main microorganisms responsible for the flavor formation of Sufu. In addition, it was found for the first time that Chaling red Sufu could produce a cream milk aroma of nonanoic acid, which strongly positive correlated with Rhodotorula. It is expected that these findings will provide new insight into the flavor formation of conventionally fermented soybean foods.

Role of Pascalization in Milk Processing and Preservation: A Potential Alternative towards Sustainable Food Processing

Renewed technology has created a demand for foods which are natural in taste, minimally processed, and safe for consumption. Although thermal processing, such as pasteurization and sterilization, effectively limits pathogenic bacteria, it alters the aroma, flavor, and structural properties of milk and milk products. Nonthermal technologies have been used as an alternative to traditional thermal processing technology and have the ability to provide safe and healthy dairy products without affecting their nutritional composition and organoleptic properties. Other than nonthermal technologies, infrared spectroscopy is a nondestructive technique and may also be used for predicting the shelf life and microbial loads in milk. This review explains the role of pascalization or nonthermal techniques such as high-pressure processing (HPP), pulsed electric field (PEF), ultrasound (US), ultraviolet (UV), cold plasma treatment, membrane filtration, micro fluidization, and infrared spectroscopy in milk processing and preservation.

Dietary Linalool is Transferred into the Milk of Nursing Mothers.

Breast milk is repeatedly postulated to shape the first aroma and taste impressions of infants and thus impact their flavor learning. The objective of this study is to assess the transition of aroma compounds from a customary curry dish into milk. The article prepares a standardized curry dish and administers the dish to nursing mothers (n = 18) in an intervention study. The participants donate one milk sample before and three samples after the intervention. Due to their olfactory or quantitative relevance in the curry dish, 1,8-cineole, linalool, cuminaldehyde, cinnamaldehyde, 4-hydroxy-2,5-dimethyl-3(2H)-furanone, sotolone, eugenol, vanillin, and γ-nonalactone are defined as target compounds, and their transition into milk is quantified by gas chromatography-mass spectrometry. A significant transition into the milk is observed for linalool, and its olfactory relevance in this respect is supported by calculated odor activity values. In contrast, no relevant levels are detected for the other eight target compounds. Ingestion of a customary curry dish can lead to an alteration of the milk aroma, which might be perceived by the infant during breastfeeding. The current study also demonstrates that the extent of aroma transfer differs between both substances and individuals.

El queso tradicional ranchero Jarocho: un estudio multidisciplinario aplicando un enfoque de la tipicidad

The objective was to integrate the information of the local milk production system, physicochemical and microbiological characteristics of the milk; elaboration process, and physicochemical, microbiological, and sensory characteristics of cheese to establish its typicity. The manufacturing of the cheese in most of the dairies studied has registered the operation of three generations of families. Variability in their chemical composition, microbiological, colour, texture and sensory was related with time and number of turns during the pressing, amount of added salt and vegetal fat. Cheeses with less pressing time had higher moisture content and less protein and fat content. The bacterial counts were related to milk quality tests, training courses and material of containers. These factors also affected the hardness of the cheese. Those with added vegetable fat and with high salt content had the highest hardness. The Hue angle (h°) of the cheeses indicated a tonality close to yellow (90°). Difference in chromaticity (C*) can be related to the use of vegetable fat. Cheeses with higher moisture content were brighter (L*) and had less color saturation. The sensory evaluation showed that the most typical cheeses were perceived in the attributes as salty, milk aroma, and serum and milking smell. Applying sanitation measures of milk collection, good cheese manufacturing practices and avoiding the addition of vegetable fat, it could be possibly getting a legal-commercial protection of the ranchero Jarocho cheese.

The effect of intense pulsed light on the sensory properties of nonfat dry milk.

Our objectives were to examine (1) how intense pulsed light (IPL) processing parameters (exposure time and initial temperature) affected aroma, flavor, and mouthfeel of nonfat dry milk, (2) which levels of each parameter produced aroma, flavor, and mouthfeel changes from an untreated control sample, and (3) whether minimal or intense processing conditions produced a noticeable appearance change from the control. Four exposure times(1, 2, 3, and 4 passes through the IPL chamber) and three initial temperatures (25, 30, and 35℃) were studied with untreated milk powder as the control. The samples were prepared as both milk powder and reconstituted milk for sensory evaluation. Using standard evaluating protocols, trained descriptive analysis panelists rated the aroma, flavor, and mouthfeel of these samples. Panelists compared the appearance of the IPL-treated samples that underwent a minimal or intense processing condition to the control by using a two-out-of-five difference test. Increasing the exposure time led to increased intensities of overall flavor, burnt flavor, and umami taste in both milk powder and reconstituted milk, while increasing temperature increased animal and sulfur aromas in reconstituted milk only. Compared to the control, all levels of exposure time at any initial temperature resulted in increased aroma and flavor including cardboard aroma, sulfur aroma, and brothy flavor in both milk powder and reconstituted milk. Only the 4-pass exposure at the initial temperature of 25℃ changed the appearance of milk powder. However, the appearance change was not noticeable in reconstituted milk. PRACTICAL APPLICATION: The standard evaluation protocols and lexicons provide useful tools for research on milk powder. Additionally, the understanding of critical factors impacting sensory properties will contribute to a better implementation of this decontamination technology.

Effect of Immobilization Support and Fermentation Temperature on Beer and Fermented Milk Aroma Profiles

The food industry increasingly produces wastes like coconut and peanut shells. In addition, low temperature fermentation is always a challenge. Therefore, in the present study, a sustainable exploitation of these by-products is proposed through the production of carriers for immobilized cells of yeast and bacteria. The immobilized cells, after thermally drying, were evaluated for their efficiency in beer and milk fermentations respectively, in various fermentation temperatures and storage for up to three months. The beers and fermented milks were evaluated for their aroma and the results showed products of high quality. Coconut shells resulted in better products with increased fruity ester content in fermented milks and reduced dimethyl sulfite and vicinal diketones and increased ratio of esters to alcohol in beers. These results reveal the possibilities of immobilized cells in coconut and peanut shells for application in food industry, however, more research is needed to evaluate their effect on sensory characteristics and possible prebiotic and probiotic potential especially in the case of fermented milks.

The organoleptic of pasteurized milk by addition of kasumba turate (Cartamus tinctorius l) at different storage times

Milk was food that was composed of various nutritional values with a balanced proportion of milk weakness affects the shelf life so that it required a pasteurization process by adding kasumba turate (Cartamus tinctorius L) to milk as a natural colouring agent and preservative. To extend the shelf life, this study aimed to determine the effect of organoleptic quality (color, aroma and thickness) pasteurized milk with the addition of kasumba turate (Cartamus tinctorius L) at different storage times. This research was conducted using a Completely Randomized Design with different storage duration treatments (0 hours, 4 hours, 8 hours, 12 hours, 16 hours). The results of this study indicated that the addition of kasumba turate significantly affected the viscosity of milk, but did not affect the color, and aroma. This research can be concluded that during the storage of the organoleptic quality of color, the aroma of kasumba turate, the aroma of milk did not change but affected viscosity at different storage times.

The effects of wheat, tapioca, corn, and red rice flour on TBA value and color sensory quality and the aroma of dangke nuggets

Dangke nuggets are innovative products of processed dangke, a type of fresh cheese from the Province of South Sulawesi, Indonesia. The anthocyanin content in red rice provides added value to its use as a filler nugget, but it reduces the quality of the color and aroma of the products. One solution is to combine red rice with other filler ingredients that have been commonly used in nugget formulations. This study aimed to examine the effects of the types and levels of flour combined with red rice flour on the TBA value and the organoleptic quality of the color and aroma of dangke nuggets. The types of flour that were combined with red rice flour included wheat flour, tapioca, and corn at the levels of 10%, 20%, and 30% respectively to substitute red rice flour. At the 30% level, the nugget formulation used only the flour tested without combination with red rice flour. The results showed that nuggets with corn flour had the highest TBA value, yellow color brightness, and milk aroma, in contrast to nuggets made from wheat flour. The increase in the level of substitution of red rice flour with other flour tended to cause the TBA value to decrease and the aroma of dangke nugget milk to become stronger, while the brightness of the yellow color was not affected. Tapioca flour and corn flour either alone or in combination with red rice flour can be used as a filler for dangke nuggets.

Sifat Fisik, Kimia, dan Sensoris Es Krim Susu Kedelai dengan Penambahan Ekstrak Kayu Manis

Soy milk is an alternative to cow's milk in ice cream making because it has almost the same protein content as cow's milk. The unpleasant smell of soy milk is a problem that often arises, so efforts are needed to cover it up. Cinnamon is known to give aroma so that it can suppress the unpleasant aroma of soy milk and can improve the resistance to melting and overrun of non-cow's milk ice cream. The purpose of this study was to determine the effect of the addition of cinnamon extract on the physical, chemical and sensory properties of soy milk ice cream. The variations in the addition of cinnamon extract were (0,1,3,5, and 7%). This research begins with making soy milk, making cinnamon extract and making ice cream. The resulting ice cream is analyzed for physical properties (overrun and melting resistance), chemical properties (protein content) and sensory properties (color, aroma, taste and texture). This research is an experimental type using a completely randomized design (CRD) monofactor with 5 treatments and 5 replications. The addition of 5% cinnamon extract is the best treatment with an overrun value of 3.09%, melting resistance 18.74 minutes / 10g, protein content of 6.72%, hedonic sensory properties of 3.01 (like) . The results showed that the addition of cinnamon extract to soy milk ice cream had a significant effect on physical, chemical and sensory properties.

メタボロミクス技術（GC×GC-TOFMS）を用いたの植物性ミルクのにおいの網羅的分析 −食品のにおいのメタボロミクス分析−

メタボロミクス技術（GC×GC-TOFMS）を用いたの植物性ミルクのにおいの網羅的分析 −食品のにおいのメタボロミクス分析−

Short communication: Short-time freezing does not alter the sensory properties or the physical stability of ultra-high-temperature hydrolyzed-lactose milk

In this study, the effect of milk freezing was studied, focusing on the changes in 1% and 3% fat UHT hydrolyzed-lactose milk after slow- (-20°C) and fast-rate freezing (-80°C) for 72 h. Changes on the sensory properties were first assessed by discriminant analysis (triangle test), and then by volatile organic compounds and color analysis. The milk emulsion stability was characterized by optical centrifugation, particle size analysis, and confocal microscopy. The sensory panel was not able to distinguish the milk subjected to freezing from the control (72 h at 20°C). The volatile organic compounds and color analysis demonstrated that both freezing rates did not cause any significant changes in the milk aroma or color characteristics. The results of physical properties confirmed that short-time freezing did not lead to a distinct destabilization, except for a slight increase in the mean particle diameter at -80°C. Taking all the results together, UHT hydrolyzed-lactose milk was not significantly altered during the operation of freezing and thawing and, therefore, short-time freezing at both -20°C and -80°C can be used for milk storage without altering the product.

Pengaruh Penambahan Skim terhadap Karakteristik Dadih Susu Sapi yang Dibuat dalam Ruas Bambu Wuluh (Schizostachyum silicatum) di Bali


 
 
 
 
 
 
 
 
 This study aims to determine the effect of skim additional on the characteristics and the amount of the right skim additional of cow milk dadih made in wuluh bamboo (Schizostachyum bluneiness) tubes. The completely randomized design with 5 levels of skim addition treatment were : 4%, 6%, 8%, 10% and 12%. The treatment was repeated 3 times for obtain 15 experimental units. The data were analyzed by variance, and the significant effect of the treatment was followed by Duncan. The additional of skim has effect to yield, water content, pH, total acid, total microbes, total lactic acid bacteria (LAB) and has effect to scoring test of aroma, taste and overall acceptance by hedonic test, but doesn’t significantly affect scoring test of color and texture. The addition of 10% skim produces the best characteritics with yield 65,31%, water content 63,72%, pH 5,50, total lactic acid 1,31%, total bacterial colony 4,38 x 109CFU/g, total lactic acid bacteria (LAB) 3,42 x 109 CFU/g, color cream, typical aroma of fermented milk, solid texture, sour taste and rather dislike on overall acceptance.
 
 
 
 
 Keywords : cow milk dadih, skim milk, wuluh bamboo.
 
 
 
 
 
 
 
 

Application of headspace solid-phase micro-extraction gas chromatography for the assessment of the volatiles profiles of ultra-high temperature hydrolysed-lactose milk during production and storage

UHT hydrolysed-lactose milk (HLM) is prone to chemical changes, giving rise to off-flavours in the product. To investigate this better, headspace solid-phase micro-extraction gas chromatography (HS-SPME/GC–MS) was applied to monitor the volatiles profile of HLM during production and shelf-life. Optimum extraction conditions for volatiles were explored, focussing on compounds affecting milk aroma. This study is the first investigating industrial scale manufacturing under controlled conditions, allowing direct associations between specific reactions and changes in milk volatiles. The effect of UHT treatment on milk flavour was shown, while the lactase, potentially containing undesirable proteases and odours, did not alter the milk “volatilome” after addition. Commercial samples exhibited different trends in the volatiles along the shelf-life due to differences in production systems, lactase purity and packaging. Merging all results, HS-SPME/GC–MS successfully mapped the phenomena causing modifications in the volatiles profile of UHT HLM at each step of the product life-cycle.

Inhibition of Cronobacter sakazakii in reconstituted infant formula using triglycerol monolaurate and its effect on the sensory properties of infant formula

Cronobacter sakazakii (C. sakazakii) is an opportunistic foodborne pathogen in infant formula. This study was designed to explore the inhibitory effect of TGML on C. sakazakii in reconstituted infant formula (RIF). Firstly, the growth curve of C. sakazakii in RIF treated by TGML and the effect of different temperatures (4, 10, 21, 30 and 37 °C), pH values (5, 6, 7, 8 and 9) and ionic strengths (25, 50, 100, 200, 400 and 800 mM) on its activity were assessed. The results showed that the inhibitory effect of TGML on C. sakazakii was dose-dependent, and 1, 2 and 5 μg/mL TGML delayed the visible growth of pathogen by 4, 12 and 24 h, respectively. Storage temperature above or below room temperature enhanced the bioactivity of TGML. And a decrease in pH also increased the antibacterial effect of TGML. However, the effect of ionic strength on its activity was not obvious. Subsequently, the antibacterial effect of TGML in physiological gastric acid and simulated gastric juice in vitro was further explored. We found that only 5 μg/mL TGML could inhibit the growth of pathogen below the infectious dose (10,000 CFU in total) in simulated gastric juice during the whole gastric emptying period (3.5–21 h), weaker than its antibacterial effect in physiological gastric acid and room temperature culture. Finally, the effect of TGML and the above environmental factors on the color and aroma of infant milk was evaluated by a 12-person panel. The results revealed that TGML did not affect the sensory flavor of milk, and the color and odor scores of infant milk under different environmental conditions did not show any significant differences. Therefore, it is concluded that TGML has a good inhibitory effect on C. sakazakii in RIF and a high sensory acceptability for consumers. Adjusting the temperature or lowering the pH enhances its bacteriostatic activity. However, the presence of infant gastric juice can impair the bioactivity of TGML. Overall, this study will provide some new ideas for controlling and eliminating the potential risk of C. sakazakii infection during infant feeding.

Cooperation between Lactococcus lactis NRRL B-50571 and NRRL B-50572 for Aroma Formation in Fermented Milk.

The aim of the present study was to characterize the aroma and volatile profiles of milk fermented by wild Lactococcus lactis NRRL B-50571 (FM-571) and NRRL B-50572 (FM-572) and co-fermented with both strains (co-FM). Milks fermented by these strains have been reported to have an antihypertensive effect, yet their sensory characteristics, which are of great importance for consumer acceptance of functional foods, have not been studied. In the study, volatiles were determined using solid-phase microextraction gas chromatography mass spectrometry (SPME-GC-MS) and aroma was determined by quantitative descriptive sensory analysis (QDA). Volatile compounds identified in FM-571, FM-572, and co-FM were mainly acids, alcohols, aldehydes, and ketones. FM-571 showed higher total relative volatile abundance than FM-572 or co-FM. Furthermore, the concentrations of specific amino acids (aa) were lower in FM-571 and co-FM than in FM-572. Thus, these results suggested that FM-571 or co-FM are more efficient in transforming specific aa into the corresponding volatiles than FM-572. Indeed, several alcohols and aldehydes, associated with the catabolism of these aa, were found in FM-571 and co-FM, but not in FM-572. Additionally, QDA showed that FM-571 and co-FM presented higher yeasty and cheesy aroma descriptors than FM-572. Also, total aroma intensity scores for FM-571 were higher than those for co-FM or FM-572. Thus, results suggested that the combination of these two specific wild L. lactis strains may complement amino acid catabolic routes that resulted in the enhancement or attenuation of aroma production of single strains, presenting new possibilities for the preparation of custom-made starter cultures.

The Innovation of Making Powder Milk From Jackruit Waste (Artocarpus Heterophllus) with Maltodextrin Addition

Research has been carried out with the title of the innovation of making powder milk from jackfruit seed waste (Artocarpus Heterophyllus) with the addition of Maltodextrin which is aims to produce low-fat milk and have economic value. This study using a completely randomized design model (CRD) design consisting of 2 factors, the addition of Maltodextrin (M) consisting of 3 levels, which is M1=5%, M2=10%, M3=15% and Drying Time (T) which consists of 3 levels, namely T1=12 hours, T2=14 hours, T3=16 hours. The parameters observed in this study were water content, fat content and organoleptic taste, color and aroma. The results showed that the addition of maltodextrin (M) had a very significant effect (P≤0.01) on fat content, moisture content and no significant effect (P> 0.05) on organoleptic test (color, aroma and taste) of powder milk from jackfruit seed waste. Drying time (L) had a very significant effect (P <0.01) on moisture content and no significant effect (P> 0.05) on fat content and organoleptic test (color, aroma and taste) of jackfruit seed powder. The interaction between addition of maltodextrin and drying time (ML) had a very significant effect (P <0.01) on moisture content and no significant effect (P> 0.05) on fat content and organoleptic test (color, aroma and taste) of milk powder from jackfruit seed. The best treatment for addition of 15% maltodextrin 16 hours drying time (M3L3) produces good quality of powder milk with chemical properties 5.27% moisture content, 1.43% fat content, 4.17 (likes) organoleptic taste, flavor 4,13 (likes) and colors 4,00 (likes).

Penilaian Konsumen Terhadap Produk Susu Cair Pada Susu Ultra Milk Dan Cimory

With the increasing level of milk consumption in Indonesia, such as Indonesia's population of 252 million, the level of consumption of dairy products will increase the nutritional needs. Ultramilk Milk is the dominant dairy market (40% in Indonesia and milk cimory is a newcomer) Ultramilk survivors using Ultra High Technology (UHT) technology that is more durable milk does not have the required content value whereas milk from cimory uses pasturative milk is milk rich in nutrients can not last long. Any benefits of milk will be mixed to create the best design when you want to make a dairy factory. Characteristics (similarities and differences) Freshness, Nutrition, Brand Image, process and packaging in UltraMilk Milk and Milk Ultramilk cimory is just superior in taste After indicator (0.042 &lt; 0.05) in the Freshness variable. Milk Cimory Milk excels in 23 other indiactors such as ketaduasa, aroma of milk, milk taste, milk color, no impurities, net value information, composition information, calorie information, carbohydrate information, fat information, protein information, vitamin information, mineral information, water content, image, Koorporat image, product image, user image, process temperature, protein content, exposure time, flavor variant, variant size and packaging form with the highest value possessed by kimory milk is protein content in milk beverage in the process. (Pasturation) is also caused by the community has begun to understand and understand that milk pasturization is better in consumption compared to UHT Milk Consumer's assessment of Freshness, Nutrition, Brand Image, Process and packaging on UltraMilk and Cimory Milk is only superior to variable Freshness (Freshness) through the Sense of Milk indicator (4.1504 &gt; 4.0708). Ultra milk is superior to nutrition (nutrition) just about the information Protein is given (4.0354 &gt; 4.0177). For Ultramilk Brand Image has no advantages compared to CimoryMilk In UltraMilk Ultra Milk Processing (Process) also does not have any advantages compared to CimoryMilk. For the Ultramilk Package indicator only superior for the Variable size indicator (3.8053 &gt; 3.7876).