Impact of differences in taste test ratings on the consumption of milk in both a laboratory and a foodservice setting

The objective of this study was to observe the impact of a perceptible diff erence in the liking of milk on consumption of the milk in both laboratory and cafeteria settings. We produced milk with no flavor defects and milk wi th a light oxidized flavor The defect-free milk scored about I point higher than the off-flavored milk on a 9-point hedonic scale. We placed the same two milk products in the milk dispenser in a dormitory cafeteria for a tota l of 32 dinner meals and measured the amount of milk consumed. A subset of subjects from the cafeteria population also consumed the milks in a laborat ory consumption test. In a second laboratory consumption test a different g roup of subjects consumed the two milks. The liking difference had no impac t on consumption in the dormitory food service setting and either no impact or a small impact on consumption in a laboratory setting.