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Effect of Changing the Fat and Nonfat Solids of Milk¹

Department of Dairy Science, Washington State University, Pullman

ABSTRACT

Milk containing 2 and 3% fat was more acceptable in flavor than milk containing 4% fat, when each was standardized to 12, 13, 14, and 15% total solids. No statistically significant differences in flavor were observed for milk containing 2 or 3% fat together with 11 or 12% nonfat milk solids, but these were more acceptable in flavor than regular unfortified University plant milk containing 3.7% fat and 9.2% nonfat milk solids. By comparison, the regular plant milk tasted watery and flat.

¹ Scientific paper No. 1933, Washington Agricultural Experiment Stations. Work was conducted under Project 1397. This article is part of the thesis presented to the faculty of the Graduate School of Washington State University in partial fulfillment of the requirements for the degree of Master of Science in Agriculture.

² Present address: Inside Taxali Gate, Lahore, West Pakistan.