Use of chemical additives to improve the palatability of low fat milk

Abstract

SummaryMilk with 1·5% fat was treated to increase its viscosity to that of whole milk on the assumption that the sensation produced in the mouth, its mouthfeel, would be improved. Selected treated 1·5% fat milks were assessed for similarity to whole milk in taste panel trials. Panelists were chosen because of their ability to distinguish between whole milk and that containing 1·5 % fat by taste in at least one of two tests. Only 34% of the persons screened were suitable. Throughout the trials, the proportion of panelists able to distinguish between the two milks served alone and in tea remained at about 50%, but rose to 80–90% for the milks in coffee. In general, addition of KOH to 1·5% fat milk to pH 7·4 and of 6 mM-citrate overcame about 75 and 50%, respectively, of the difference in mouthfeel between whole and 1·5% fat milk. Whole and 1·5% fat milks were easily distinguishable visually, but the appearance of the latter was improved by adjustment to pH 7·4.