Consumers Can Detect Light-Induced Flavor in Milk

Abstract

Two-thousand consumers were surveyed at three county fairs in Vermont to determine their taste preference for samples of good milk and milk with light-induced flavor defect. More than 73% of the people surveyed preferred the good milk sample. More females than males could taste a difference between the two samples, had a preference for one sample, and preferred the good sample. The data suggest strongly that it is in the best interests of the dairy industry to prevent light-induced flavor of milk.