Difference-Preference Evaluation of Milk by Trained Judge's

Open Access
Publisher Website
Google Scholar
Abstract
Paired samples of milk varying in fat (1-3.5%) and solids-not-fat (8.5-11%) were evaluated for differences and preferences under controlled laboratory conditions. Despite significant differentiation, panel preferences were not always significant. The preferences of trained judges may be of no value in predicting preferences of consumers. Visual criteria influenced responses, especially preferences.

This publication has 2 references indexed in Scilit: