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Journal of Dairy Science Vol. 62 No. 6 888-891
© 1979 by American Dairy Science Association ®
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Flavor Evaluation of Milk Held in Returnable Lexan® Polycarbonate Resin Containers after Commercial Usage1

John M. Gasaway and R. C. Lindsay

Lexan Products Department, General Electric Company, Pittsfield, MA 01201
Department of Food Science, University of Wisconsin, Madison, 53706

ABSTRACT

LEXAN® polycarbonate resin returnable dairy containers from a commercial dairy were exposed to fluid milk products, fruit juices, fruit drinks, and iced tea for 10 days at 3 ± 3 C. After commercial washing, containers were filled with homogenized milk and held for 6 to 8 days at 5 ± 3 C. Multiple-sample difference testing and quantitative descriptive analysis for off-flavors by an experienced laboratory sensory analysis panel (28 to 30) showed no significant differences in flavor characteristics of milk held in control or exposed containers.

FOOTNOTES

1 Research supported by the General Electric Company and the College of Agricultural and Life Sciences, University of Wisconsin-Madison.






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Copyright © 1979 by the American Dairy Science Association ®.