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Factors Affecting Consumer Preference for Chocolate-Flavored Milks^{1, 2,}

Department of Animal Sciences, University of Kentucky, Lexington 40506

ABSTRACT

With the untrained panel method, consumer preference was evaluated for chocolate-flavored milks containing zero, 2, and 3.5% milk fat with 9, 10, and 12% milk-solids-not-fat at each fat level. In processing the milks, seven different cocoa powders were used. Organoleptic evaluations an d viscosity measurements were made after two and four days of storage at 4.4 C. There was a significantly greater preference for 2.0 and 3.5% milk fat containing milks at all levels of solids-not-fat when compared with the zero per cent milk fat milks, but no significant preference between the higher milk fat milks at any solids-not-fat content. At zero per cent milk fat, preference increased significantly as solids-not-fat increased.

¹ Published with the approval of the Director of the Kentucky Agricultural Experiment Station as journal article no. 69-5-22.

² Supported in part by funds from the American Dairy Association, Chicago, Illinois

² Present address: Department of Animal Science, Texas A&M University, College Station 77843.