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Difference-Preference Evaluation of Milk by Trained Judge's

Department of Food Science and Technology University of California, Davis

ABSTRACT

Recent investigations in our laboratory have been concerned with measurement of the ability of trained judges to detect additions of fat and solids-not-fat (SNF) to milk (1). In addition to providing information on detectable differences in milk of different composition, the data were intended to guide selection of samples to be tested for preferences by representative consumers under normal conditions of consumption. It has been the contention of our group that laboratory evaluation should be confined to difference testing because laboratory preferences are not reliable for prediction of consumer opinion (2). Repeatedly, however, we are asked, "But, what does your panel prefer?"

Consequently, a brief experiment was conducted among our regular milk judges to establish the relation between their ability to detect differences and their preferences for milk varying in fat and SNF. In addition, since results reported in our earlier study (1) were based on judgments made under red light where visual differences were masked, selected samples were evaluated under both red and white illumination.