01835naa a2200229 a 450000100080000000500110000800800410001902400420006010000180010224501000012026000090022052011830022965000090141265000140142165000100143565000160144565300260146170000210148770000200150870000170152877300600154519606362022-11-07       2009    bl uuuu     u00u1 u    #d7 a10.1111/j.1750-3841.2008.00997.x2DOI1 aPETRUS, R. R.  aSensory stability of ultra-high temperature milk in polyethylene bottle.h[electronic resource]  c2009  aThe objective of this study was to evaluate the sensory stability of ultra-high temperature (UHT)milk subjected to different heat treatments and stored at room temperature in white high density polyethylene bot-tles (HDPE) pigmented with titanium dioxide. Two lots of 300 units each were processed, respectively, at 135 and 141 ◦C/10 s using indirect heating and subsequently aseptically filled in an ISO class 7 clean room. These exper-imental lots were evaluated for appearance, aroma, flavor, and overall appreciation and compared to samples of commercial UHT milk purchased from local commercial stores. The time?temperature combinations investigated did not affect either the acceptability or the shelf life of themilk.Despite the limited light barrier properties ofHDPE bottles, the product contained in the package tested exhibited good stability,with a shelf life ranging from4 to 11wk. Within this time period, the acceptability of the experimental lots was similar to that of the commercial products. The results achieved in this study contribute to turn the low-cost UHT systeminvestigated into a technically viable option for small-size dairy processing plants  amilk  aEmbalagem  aLeite  aTemperatura  aAvaliação sensorial1 aWALTER, E. H. M.1 aFARIA, J. A. F.1 aABREU, L. F.  tJournal of Food Sciencegv. 74, n. 1, p. S53-S54, 2009.