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 ¼ 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 cutoff
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.
