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Use of chemical additives to improve the palatability of low fat milk

Published online by Cambridge University Press:  01 June 2009

Margaret L. Green
Affiliation:
*National Institute for Research in Dairying, (University of Reading), ShinfieldReading RG2 9AT, UK
Elizabeth A. Ridout
Affiliation:
*National Institute for Research in Dairying, (University of Reading), ShinfieldReading RG2 9AT, UK

Summary

Milk with 1·5% fat was treated to increase its viscosity to that of whole milk on the assumption that the sensation produced in the mouth, its mouthfeel, would be improved. Selected treated 1·5% fat milks were assessed for similarity to whole milk in taste panel trials. Panelists were chosen because of their ability to distinguish between whole milk and that containing 1·5 % fat by taste in at least one of two tests. Only 34% of the persons screened were suitable. Throughout the trials, the proportion of panelists able to distinguish between the two milks served alone and in tea remained at about 50%, but rose to 80–90% for the milks in coffee. In general, addition of KOH to 1·5% fat milk to pH 7·4 and of 6 mM-citrate overcame about 75 and 50%, respectively, of the difference in mouthfeel between whole and 1·5% fat milk. Whole and 1·5% fat milks were easily distinguishable visually, but the appearance of the latter was improved by adjustment to pH 7·4.

Type
Original Articles
Copyright
Copyright © Proprietors of Journal of Dairy Research 1984

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References

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