Sensory characteristics of commercial lactose-free milks manufactured in the United States

摘要: This study determined the sensory characteristics of ultrapasteurized (UP) lactose-free milk different fat contents, and compared them with regular milk. Nine samples (six UP three regular) containing 0, 2 or 3 g milkfat/100 mL were tested by a descriptive panel. A consumer test was also conducted. The skim milks found to be lacking in freshness dairy notes lower higher-fat-content milks. from because higher intensities cooked, processed, sweet attributes. tended score than at same content for dairy-related attributes, but this difference not significant reduced-fat Although majority consumers present aware that existed market, only few had tasted before. cooked flavor attributes might hindrance their consumption lactose-intolerant population. More efforts are needed industry develop better products educate about products.