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Relation between Composition and Consumer Acceptance of Milk Beverages^{1, 2,}

Departments of Dairy Science and Agricultural Economics, The University of Arizona, Tucson

ABSTRACT

Consumer acceptance observations were made on milk beverages of varying fat and solids-not-fat (SNF) content. Threshold taste tests indicated that many people can differentiate between milk beverages with variations in fat and SNF of 0.5 and 1.0%, respectively. The addition of 1.0% SNF to whole, low-fat, or nonfat milk beverages caused a highly significant increase in consumer acceptance of each type of beverage. A slight but significant preference was shown for a low-fat beverage with 1.0% added SNF when compared with whole milk of normal composition. Equal preference was indicated for a low-fat beverage without added SNF when compared with a nonfat product fortified with 1.0% SNF. A slight but significantly greater preference was evident for a regular whole milk with 1.0% added SNF, when compared to a higher fat (4.0%) product without added SNF.

¹ This research was supported by a grant from the American Dairy Association.

² Contribution from the Arizona Agricultural Experiment Station, Journal Paper No. 556.