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

Abstract

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

Prebiotic and diet/light chocolate dairy dessert: Chemical composition, sensory profiling and relationship with consumer expectation

“…This technique has been adopted to analyze several food products, and its principles and steps are well established (Adhikari, Dooley, Chambers, & Blumiratana, 2010;Gonzalez, Adhikari, & SanchoMadriz, 2011;Pimentel, Cruz, & Prudencio, 2013;Volpini-Rapina, Sokei, & Conti-Silva, 2012).…”

Fermented milk products: effects of lactose hydrolysis and fermentation conditions on the rheological properties

“…Not only lactose hydrolysis serves for producing milk products that are tolerated by lactose-intolerant people, but also hydrolysed products taste sweeter because of the higher sweetness of the individual monosaccharides (Adhikari et al 2010;Harju et al 2012;Novalin et al 2005). Consequently, in yoghurt from hydrolysed milk, the amount of added sugar can be reduced, resulting in a product with lower energy (Mlichová and Rosenberg 2006).…”

Presence of mono-, di- and galactooligosaccharides in commercial lactose-free UHT dairy products

“…However, despite the increasing consumption of LF milk, few data are available on the characterization and quality assessment of these commercial milks (Adhikari et al, 2010;Messia et al, 2007;Rada-Mendoza et al, 2005).…”