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This study was designed to determine the sensory characteristics of ultrapasteurized 2 (UP) lactose-free milk of different fat contents, and to compare them with regular milk. 3Nine milk samples (six UP lactose-free and three regular) containing 0, 2 or 3 g 4 milkfat/100 mL were tested by a descriptive panel. A consumer test with three UP 5 lactose-free milk and three regular samples also was conducted. The skim milks (UP 6 lactose-free and regular) were found to be lacking in freshness and the dairy notes were 7 lower compared to the higher fat content milks. The UP lactose-free milks also were 8 different from the regular milk because of higher intensities of cooked, processed, and 9 sweet attributes. UP Lactose-free milks tended to score higher than the regular milks at 10 the same fat content for dairy-related attributes, but this difference was not significant for 11 the reduced-fat milks. Although majority of the consumers in the present study were 12 aware that UP lactose-free milks existed in the market, only few had tasted them before. 13The higher intensities of cooked and sweet flavor attributes in the UP lactose-free milks 14 might be a hindrance to their consumption by the lactose-intolerant population. More 15 efforts are needed on the part of the dairy industry to develop better lactose-free products 16 and to educate consumers about lactose-free dairy products. 17 18

Lip products (lipsticks, glosses and balms) are an important aspect of the cosmetics business. The lip product segment of the business has been expanding because the majority of women uses some form of lip products. In addition, men commonly use lip balm in winter months. The purpose of this three‐part study was to develop a lexicon for descriptive sensory testing of lip products. In the first study, two focus groups were conducted to understand women's perceptions of lip products and elicit desirable and undesirable characteristics in the products. In the second study, six highly trained panelists from the Sensory Analysis Center at Kansas State University developed a lexicon using five samples each of lip balms, lip glosses and lipsticks. All attributes were measured during or after application. Attributes were categorized under “initial texture,”“initial appearance,”“after appearance” and “after texture.” The lexicon comprised of 18 terms. The panelists developed definitions, references and protocols for evaluation for each attribute in the lexicon. The third study consisted of a validation phase, in which 12 samples, four from each product segment, were used. The lexicon developed in this study was inclusive enough to show distinctions between and within the lip glosses, lip balms and lipsticks. This lexicon could be used to identify similarities and differences in other lip products such as lip plumper, lip liners and multi use products. PRACTICAL APPLICATIONS The lip product lexicon may benefit researchers and cosmetic companies in product development and optimization, quality control, and marketing by providing accurate definitions, accessible references, and reproducible protocols and techniques. Aspects of this research, including the use of photographic references, where appropriate, could be extrapolated to other aspects of the personal care industry, such as hair care and skin care, and can aid in product development and product optimization.

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