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Trends in Milk Flavors¹

Department of Food Science and Nutrition, University of Minnesota, St. Paul 55108

ABSTRACT

Introduction

Consumer acceptance and preference for milk as a beverage is influenced by its flavor more than any other attribute. Among changes in the pattern of fluid milk consumption during the past 25 yr, there has been a significant decrease in per capita sales (Table 1). The trend is of concern for both economic and nutritional considerations. The nutritional importance of milk is well documented, and it seems essential to continue to headline this aspect in educational and promotional programs. Nevertheless, most consumers drink milk regularly because they like it. As a beverage, milk has many competitors whose promoters stress the flavor and refreshing qualities of their products above all other attributes. The flavor and uniformity of most competitive beverages can be controlled precisely because they are formulated products. However, milk is natural, biologically produced, and its flavor is influenced by genetic as well as numerous environmental factors from production to consumption.

¹ Paper No. 11356, Scientific Journal Series, Minnesota Agricultural Experiment Station, St. Paul 55108.