Staff Publications

Staff Publications

  • external user (warningwarning)
  • Log in as
  • language uk
  • About

    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

    We have a manual that explains all the features 

Record number 561304
Title Sensory perception of fat in milk
Author(s) Frøst, Michael Bom; Dijksterhuis, Garmt; Martens, Magni
Source Food Quality and Preference 12 (2001)5-7. - ISSN 0950-3293 - p. 327 - 336.
Publication type Refereed Article in a scientific journal
Publication year 2001
Keyword(s) Cream aroma - Fat substitutes - Fats - Fattiness perception - Homogenisation - Lipids - Milk - Multivariate data analysis - Partial least square regression (PLSR) - Sensory analysis - Thickening agent - Whitening agent

The sensory properties of fat in milk were examined by sensory descriptive analysis. To date, no single food additive has been completely successful in mimicking the sensory properties of fat in milk. This experiment investigated the effects of various factors and combinations thereof on sensory properties and perceived fattiness of milk, and compared them to the actual fat content (0.1; 1.3 and 3.5% fat milk was used). The other factors studied were the addition of thickener, whitener, cream aroma and homogenisation. Multivariate data analytical methods (Partial Least Squares Regression) were applied for analysis of the data. The three former additional factors contributed significantly to perceived fattiness of the milk, and homogenisation had a small but not significant effect. It was shown that a combination of thickener, whitener and cream aroma in 0.1% fat milk was approximately successful in mimicking sensory properties of 1.3% fat milk.

There are no comments yet. You can post the first one!
Post a comment
Please log in to use this service. Login as Wageningen University & Research user or guest user in upper right hand corner of this page.