Typescript, etc.

Graduation date: 1963

by Edwine Wiley Odom / Typescript / M.S. Florida State College for Women 1921 / Includes bibliographical references

Instant puddings were prepared using ultra-high-temperature (UHT) processed and conventionally (HTST) processed milk at 6°C and 23°C in six replicates of a 2X2 factorial design to determine the effect of milk type and temperature on apparent viscosity and gel strength of pudding. Apparent viscosity was estimated from linespread readings on separate 25 ml samples of pudding measured at 0, 5, 10, 15, and 30 minutes after preparation. Gel strength was determined from penetrometer readings on separate warm and refrigerated 100 ml samples of pudding measured at 15, 30, 60, and 90 minutes after preparation. Consumer evaluations of flavor and texture of the puddings were obtained as well as word descriptors of UHT milk by those consumers who had tried the product. A five-point hedonic scale of 1=dislike extremely to 5=like extremely was used by 200 consumers to register their perceptions of flavor and texture of the puddings. Apparent viscosity was greater with HTST milk, warm milk, and longer elapsed time. The combination of cold milk and shorter time was least viscous. Gel strength of refrigerated pudding was greater for HTST milk, cold HTST, and longer time. Nonrefrigerated pudding was firmer for HTST milk and cold milk. Shortest time resulted in softest gel strength, with no difference between other time periods. Although values from objective measures differed between puddings made with UHT and with HTST milk, consumer responses to the texture and the flavor of the puddings were similar for the four milk type by temperature variations. / M.S.