Sensory impact of lactose in protein-standardized milk

The protein content of pasteurised skim or 2% fat milk was standardised to the range 3.4-2.8% by addition of skim milk ultrafiltration permeate (SMP) with or without added lactose. Also, to determine the sensory threshold for lactose addition, dried isolated lactose was dissolved directly in skim mi lk. The sensory impact of the added lactose on the sweetness of the standar dised milk was assessed using a semi-trained student panel. Increased sweet ness was readily detected when skim milk was enriched with isolated lactose at >1.0 g/100 g milk. Protein standardised skim or 2% fat milk containing SMP or SMP with 4% added lactose to bring the total non-fat solids content of the final product to approx. 9% were difficult to distinguish from norma l milk. Lactose addition to SMP for protein standardisation of milk to coun teract changes in the total non-fat solids content of the final product app ears to be an acceptable method with no effect on the sensory quality of th e final product.