Relation between Composition and Consumer Acceptance of Milk Beverages

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Abstract
Consumer acceptance observations were made on milk beverages of varying fat and solids-not-fat (SNF) content. Threshold taste tests indicated that people can differentiate between milk beverages with variations in fat and SNF of 0.5 and 1.0%, respectively. The addition of 1.0% SNF to whole, low-fat or nonfat milk beverages caused a highly significant increase in consumer acceptance of each type of beverage. A slight but significant preference was shown for a low-fat beverage with 1.0% added SNF when compared with whole milk of normal composition. Equal preference was indicated for a low-fat beverage without added SNF when compared with a nonfat product fortified with 1.0% SNF. A slight but significantly greater preference was evident for a regular whole milk with 1.0% added SNF when compared to a higher fat (4.0%) produce without added SNF.

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