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Sensory Characterization of Human Milk

Department of Food Science and Technology, Oregon State University, Corvallis 97331 and Department of Foods and Nutrition, Faculty of Human Ecology, University of Manitoba, Winnipeg, Canada

ABSTRACT

Fore and hind milks from a single morning feed collected from 24 nursing mothers over 3 consecutive d were evaluated for sweetness, viscosity, and mouthcoat by a trained adult panel using magnitude estimation. Milks were perceived as sweet, thin, and low in mouthcoat. Hind milks were slightly more viscous and mouthcoating than fore milks. The higher fat content in hind milk was associated with higher estimation of physical viscosity. Milk fat content decreased as maternal age increased. Significant differences occurred between milks in lactose, fat, and protein contents. By use of a sweetness power function curve, the sweetness intensity of human milk was estimated as equivalent to a 2.12% sucrose solution.

¹ University of Manitoba.

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