Impact of differences in taste test ratings on the consumption of milk in both a laboratory and a foodservice setting 1

Zata Vickers, Louise Mullan, Elizabeth Holton

Research output: Contribution to journalArticlepeer-review

6 Scopus citations

Abstract

The objective of this study was to observe the impact of a perceptible difference in the liking of milk on consumption of the milk in both laboratory and cafeteria settings. We produced milk with no flavor defects and milk with a light oxidized flavor. The defect-free milk scored about 1 point higher than the off-flavored milk on a 9-point hedonic scale. We placed the same two milk products in the milk dispenser in a dormitory cafeteria for a total of 32 dinner meals and measured the amount of milk consumed. A subset of subjects from the cafeteria population also consumed the milks in a laboratory consumption test. In a second laboratory consumption test a different group of subjects consumed the two milks. The liking difference had no impact on consumption in the dormitory food service setting and either no impact or a small impact on consumption in a laboratory setting.

Original languageEnglish (US)
Pages (from-to)249-262
Number of pages14
JournalJournal of Sensory Studies
Volume14
Issue number2
DOIs
StatePublished - Jun 1999

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