Mp. Watson et Ja. Mcewan, SENSORY CHANGES IN LIQUID MILK DURING STORAGE AND THE EFFECT ON CONSUMER ACCEPTANCE, Journal of the Society of Dairy Technology, 48(1), 1995, pp. 1-8
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 environme
nt. The purpose of this paper is to report on a detailed sensory and c
onsumer investigation of the changes in liquid skimmed milk held over
an eight day period at three different storage temperatures: 1-degree-
C, 5-degrees-C and 10-degrees-C. Results of an objective sensory profi
le and subsequent data analysis revealed that sensory changes in milk
could be described and quantified, clearly indicating the product's sh
elf-life profile. Product acceptability as perceived by consumers was
undertaken on a subset of samples, illustrating the points at which co
nsumers noticed significant changes. Overall, as the samples went thro
ugh their shelf-life at the higher temperature they became less accept
able. The final part of the experiment used statistical modelling proc
edures 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.