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Sensory changes in liquid milk during storage and the effect on consumer acceptance
Author(s) -
WATSON MARTIN P,
McEWAN JEAN A
Publication year - 1995
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1995.tb02428.x
Subject(s) - cardboard , shelf life , food science , product (mathematics) , sensory system , sensory analysis , food products , statistical analysis , environmental science , mathematics , chemistry , engineering , statistics , psychology , waste management , geometry , cognitive psychology
The acceptance of dairy products by consumers is generally determined by the product's sensory characteristics. These characteristics are a result of various changes in the product and the surrounding environment. The purpose of this paper is to report on a detailed sensory and consumer investigation of the changes in liquid skimmed milk held over an eight day period at three different storage temperatures: 1°C, 5°C and 10°C. Results of an objective sensory profile and subsequent data analysis revealed that sensory changes in milk could be described and quantified, clearly indicating the product's shelf‐life profile. Product acceptability as perceived by consumers was undertaken on a subset of samples, illustrating the points at which consumers noticed significant changes. Overall, as the samples went through their shelf‐life at the higher temperature they became less acceptable. The final part of the experiment used statistical modelling procedures to interpret and understand the data. As expected, it was shown that products became more stale during storage, and that temperature of storage affected the rate of staling, this being most marked at the higher temperature. Staleness was related to the attributes vegetable, sour, cardboard, chalky and mouthcoating.