Organoleptic Evaluation of Milk in Various Containers Exposed to Fluorescent Light

Abstract

Pasteurized, homogenized milk packaged in unpigmented and variously colored paperboard and blown mold plastic containers was exposed to fluorescent light. Samples were evaluated for flavor by a trained panel after 3, 6, 12, 48, 72, 96, 120, and 144 h. All of the paperboard packages offered greater protection to light induced flavor changes than did blown mold plastic. Significant differences (P<0.05) were found among various colored paperboard containers, with unpigmented, yellow, and red offering less protection than the other colors investigated. Total light transmission through the various paperboard and the plastic containers was significantly different (P<0.05), with paperboard screening out more total light than plastic. Unpigmented and yellow-colored paperboard screened out significantly less total light than the other seven colors studied.