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| Hougaard, A.B.; Hammershøj, Marianne; Vestergaard, Jannie S.; Poulsen, Ole; Ipsen, R.. |
| Two types of milk, skim milk and non-standardized raw milk, were heat treated using direct heating by instant infusion pasteurization with treatment temperatures in the range from 72°C to 120°C and with holding times of less than 1 second. Indirect heating by HTST pasteurization (72°C for 15 seconds) was used for comparison. The inactivation of microorganisms reached at least the same level when using instant infusion pasteurization compared to HTST pasteurization. Changes in the physical-chemical properties were observed in the skim milk fractions of instant infusion pasteurized non-standardized milk, whereas for instant infusion pasteurized skim milk less influence from the treatments was observed. |
| Tipo: Journal paper |
Palavras-chave: Processing; Packaging and transportation. |
| Ano: 2009 |
URL: http://orgprints.org/16582/1/16582.pdf |
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| Vestergaard, Jannie S.; Kristensen, Troels; Søegaard, Karen; Bredie, Wender L.P.. |
| In recent years, the Danish milk market has shown an increase in the consumption of organic milk as well as a growing variety of milk with specific features including farm milk. The production of milk from a single farm and pasture-based (PB) feeding regimes is of special interest as it implies a “sense of place” or terroir. The PB feeding regimes vary with season and might also vary on a day-to-day basis. It is therefore important to understand the impact of the feed on the sensory properties of the milk [1]. This study aims at demonstrating how analytical sensory analysis can provide important information about the influence of breed, season and variation in farm management from PB feeding regimes on the sensory properties of organic farm milk. The... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2009 |
URL: http://orgprints.org/16354/2/16354a.pdf |
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| Romano, Rosaria; Vestergaard, Jannie S.; Kompany-Zareh, Mohsen; Bredie, Wender L. P.. |
| In sensory analysis a panel of trained assessors evaluates a set of samples according to specific sensory descriptors. The training improves objectivity and reliability of assessments. However, there can be individual differences between assessors left after the training that should be taken into account in the analysis. Monitoring panel performance is then crucial for optimal sensory evaluations. The quality of the results is strongly dependent on the performance of each assessor and of the panel as a whole. The present work proposes to analyze the panel performance within single sensory evaluations and between consecutive evaluations. The basic idea is to use multi-way models to handle the three-way nature of the sensory data. Specifically, a... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Food security; Food quality and human health. |
| Ano: 2008 |
URL: http://orgprints.org/14718/1/RoVeZaBre.pdf |
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| Romano, Rosaria; Vestergaard, Jannie S.; Bredie, Wender L. P.. |
| Sensory profiling data is essentially three-way data where samples, attributes and assessors are the three dimensions of information. It is common practice to average over the assessors and focus the analysis on the relations between samples and sensory descriptors. However, since assessor reliability can not be controlled in advance, posthoc analysis on assessors is needed to assess performance of the individual and at the panel level. For this purpose, multiway analysis is a very efficient data method as it provides information on samples, attributes and assessors, simultaneously [1]. PARAllel FACtor (PARAFAC) analysis is one of the most used multiway methods in sensory analysis [2][3]. It is based on two basic assumptions: 1) there exist latent... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Surveys and statistics. |
| Ano: 2009 |
URL: http://orgprints.org/16356/1/16356.pdf |
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