HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Whipple, G. D. Articles by Sanders, O. G. Search for Related Content PubMed Articles by Whipple, G. D. Articles by Sanders, O. G.

Economic and Consumer Acceptability of a Reconstituted Milk Product

Department of Agriculture Economics and Rural Sociology

P. M. Davidson and O. G. Sanders

Department of Food Technology and Science, University of Tennessee, P.O. Box 1071 Knoxville 37901-1071

ABSTRACT

We investigated consumer acceptability of reconstituted whole milk and estimated consumer demand response to change in price relationships between reconstituted fluid and fresh fluid milk. Sensory panelists tested five samples including 100% reconstituted whole milk, 100% fresh fluid milk, and 75:25, 50:50, and 25:75 blends of each. In a consumer home placement test, participants evaluated 100% reconstituted milk, 100% fresh milk, and a 50:50 blend. All five products in the laboratory panel were rated acceptable by inexperienced participants (48) whereas the 75 and 100% reconstituted samples were slightly unacceptable to persons (15) claiming experience in dairy products judging. Economic responses by laboratory taste panelists indicated they would pay an average of 16% less for reconstituted than fresh milk. Participants in the home placement test (303) rated the reconstituted samples significantly lower than the fresh fluid samples, but all mean sample scores were in the acceptable range. Cross-price elasticity estimates indicated that a reduction in the price of reconstituted milk by 1% would result in a 5% to 7.6% decrease in fresh fluid milk consumption.