Sensory Discrimination of Milk Salts, Lactose, Nondialyzable Constituents, and Algin Gum in Milk

Open Access
Publisher Website
Google Scholar
Abstract
A dual-standard paired-comparison method was used by a trained panel to detect additions to milk of lactose, a milk salt mixture, a concentrate of nondialyzable constituents (NDC, mainly protein) and algin gum. Concentrations that could be detected 2 out of 3 times, as estimated by interpolation, were used. These values were: milk salt, 0.03% in skimmilk (8.5 and 10.0%SNF) and 0.05% in milk with 2.0 and 3.5% fat; lactose, 0.33%; and NDC, 2.5% (2.2% protein). Critera most frequently used to distinguish samples containing the additives were: for milk salts, saltines, tactile properties and taste (quality unspecified); for lactose, sweetness and aftertaste; and for NDC, richness and tactile properties. In milks to which algin gum was added to increase viscosity, 2/3 correct response was obtained with 1.3 cp difference in whole milks (3.5% fat, and both 8.5 and 10.0% SNF) and 2.3 cp differences in skimmilk. Increasing the viscosity of the 2.0% milk (by adding gum) to equal that of the 3.5% milk did not influence detection of the difference in concentration of fat. Viscosity was probably not an important factor in this discrimination.

This publication has 3 references indexed in Scilit: