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Preference and Acceptance of Solids-Enriched Milk in Homes^{1, 2, 3,}

Clemson University, Clemson, South Carolina

ABSTRACT

Studies were made to determine the acceptability of whole milk enriched with 1% solids-not-fat as compared to market milk. The control product formulations tested were, in percentages, 4.0 fat, 8.5 solids-not-fat, 12.5 total solids, and 3.5 fat, 8.5 solids-not-fat, and 12.0 total solids. The enriched counterparts contained an additional 1% solids-not-fat.

A total of 2,165 individual preference observations were made. Of these, 1,151 participants preferred the enriched product, 847 the control, and 167 indicated no preference. Based on a Chi-square analysis, these results indicated a highly significant preference at the P < 0.01 level for the enriched products.

The microbiological keeping quality of both products, control and enriched, was satisfactory.

¹ Technical Contribution no. 656, South Carolina Agricultural Experiment Station. Published by permission of the director.

² This work was part of a thesis submitted by J. M. Rogers to the Graduate School, Clemson University, in partial fulfillment of the requirements for the M.S. degree.

³ Supported in part by a grant from the American Dairy Association, Chicago, Illinois.

⁴ Currently with U. S. Army in South Vietnam.