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The use of Design of Experiment and sensory analysis as tools for the
evaluation of production methods for milk
Gunilla Wormbs *, Annika Larsson, Josefine Alm, Christina Tunklint-Aspelin,
Olof Strinning, Eva Danielsson, Henrik Larsson
Arla Foods Innovation, SE-105 46, Stockholm, Sweden
Received 17 June 2003
Available online 10 March 2004
Abstract
Milk and milk-based products are heat treated at the dairy to eradicate pathogenic microorganisms and to prolong the products shelf life.
There are differences of opinion about which process is the most gentle towards milk and milk-based products when the product is heat
treated at high temperatures.
Before making an investment decision on new production equipment for milk and milk-based products, Arla Foods was given the
opportunity to compare two different production methods.
It was decided to use Design of Experiment (DoE), as this is an effective method for obtaining maximum information with a minimum of
experiments. Its a method to determine which factors significantly influence the measured variables.
The effects of the two production methods for milk were investigated. Variable factors comprised the processes (A and B), fat content of
the milk and temperature. This was a full factorial design with three centre points for each process. The responses were different sensory
attributes.
The results showed that there were no significant differences regarding sensory analysis for the production methods. This facilitated an
investment decision based on other criteria such as price, maintenance costs, service agreement, etc.
D 2004 Elsevier B.V. All rights reserved.
Keywords: Experimental design; Milk production; Sensory analysis; Heat treatment process
1. Introduction
Arla Foods is one of the largest dairy companies in
Europe and produces a variety of milk and dairy products at
different dairies.
Milk and milk-based products, such as milk drinks and
infant formulas, are heat treated to eradicate pathogenic
microorganisms and to prolong the products shelf life. The
intensity of the heat treatment is determined by the combination of temperature and holding time. From a microbiological viewpoint, an intense heat treatment is desirable to
prolong shelf life. The more intense the heat treatment,
however, the more off-flavours are generated in the milk and
milk-based products and the more changes occur in the
milks nutritional value, e.g., protein denaturation at high
temperatures. Therefore, the choice of the time/temperature
* Corresponding author. Tel.: +46-8-677-32-10; fax: +46-8-20-33-29.
E-mail address: gunilla.wormbs@arlafoods.com (G. Wormbs).
0169-7439/$ - see front matter D 2004 Elsevier B.V. All rights reserved.
doi:10.1016/j.chemolab.2003.12.013
68
Table 1
Main categories for the heat treatment of milk
Process
Temperature (jC)
Time
Thermisation
LTLT pasteurisation of milk
HTST pasteurisation of milk
HTST pasteurisation of cream, etc.
Ultra pasteurisation
UHT (flow sterilisation) normally
Sterilisation in container
63 65
63
72 75
>80
125 138
135 140
115 120
15 s
30 min
15 20 s
24 s
24 s
A few seconds
20 30 min
used. Products from different dairies are not easily comparable, due to the different process solutions rendering it
difficult to compare the products. Several years ago, work
was carried out at Arla Foods to compare different processes
at different dairies. There were no clear results from this
study.
When Arla Foods faced a decision about which process
to invest in for a new plant, the question of which process to
buy was raised again. Before making the investment decision, the company was given the opportunity to compare
two heat treatment processes at the same plant and in the
same production line. It was then decided to use Design of
Experiment (DoE) to achieve a good comparison of the two
processes, as DoE is an effective way of obtaining maximum information with a minimum of experiments [3]. This
provides enhanced information about the effects and noise
of the variable factors than by varying one factor at a time.
The aim of this study was to compare the two processes
regarding the sensory characteristics of milk under different
processing conditions.
2. Experimental
The investigation to compare the two heat treatment
processes comprised of pilot plant experiments to prepare
milk samples, to train the sensory panel, large-scale experiments at a production plant and analyses of the milk.
69
using FIZZ 1.30 the software package, supplied by Biosystems, Dijon, France.
2.3. Chemical analysis
The milk from the different experiments was analysed
according to the fat content with IR Milko Scan FT120 to
control the settings for the milk fat content in the design.
Fig. 3. PLS model R2/Q2 0.74/0.28. Experiments labelled according to the fat content of the milk.
70
Fig. 4. PLS model R2/Q2 0.74/0.28. Experiments labelled according to the process.
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flavour. Neither the process nor the temperature significantly influences the milk flavour. There are indications regarding curvatures in the system, but as the main purpose of this
study was to investigate the influence of the processes on
various sensory attributes, this aspect was not investigated
further.
The process does not influence any sensory attribute
significantly. In this case, it was a desired result to see that
the choice between these processes does not influence the
off-flavours of milk. This can be seen as a robustness test,
where the aim is to find out that the varied factors do not
influence the system. In a robust system, it is hard to model
the investigated system with high model quality. Without
using Design of Experiment, it would have been difficult to
evaluate the influence of the different processes at different
temperatures on the sensory attributes measured.
4. Conclusion
The two processes for milk tested during these experiments show little, if any, differences concerning the evaluated sensory attributes. As there were no significant
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