The Influence of Fat on the Sensory Properties, Viscosity, and Color of Lowfat Milk

Phillips, Lance G.; Mcgiff, Mary Lou; Barbano, D.M.; Lawless, Harry T.

doi:10.3168/jds.s0022-0302(95)76746-7

Cited by 108 publications

(101 citation statements)

References 8 publications

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“…Fat is the lightest constituent of milk, the increase of which decreased the density of the product (De 1988). However, Phillips et al (1995a) observed that increase in fat content of milk from 0.06 to 2% caused a corresponding increase in its viscosity. 2% fat milk (control) had a slightly higher appearance/colour score (8.4) than that of 0.5 and 1.0% fat milk.…”

Section: Resultsmentioning

confidence: 88%

“…This might be due to the rich flavour imparted by fat. Fat enhances the flavour of whole milk by contributing naturally occurring flavour compounds that are removed from milk when fat is removed (Phillips et al 1995b). The consistency and mouthfeel scores of milk did not differ significantly as the difference could not be perceived by panelists.…”

Section: Resultsmentioning

confidence: 99%

“…Whole milk has a creamy and heavy mouthfeel while low fat milks usually have a lighter and watery consistency. These differences in texture are caused by the milk fat (Phillips et al 1995a). Food texture becomes especially important as customers look for food products containing reduced fat and calories but are not willing to accept lower eating quality.…”

Section: Introductionmentioning

confidence: 99%

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Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks

Mittal

Bajwa

2011

J Food Sci Technol

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The study was undertaken to develop low calorie functional milk drinks using inulin and sucralose as fat and sugar substitutes, respectively. Cardamom was incorporated as a flavouring ingredient. The milk fat varied from 0.5 to 1.0%, sugar replacement from 0 to 100%, and inulin incorporation from 0 to 8%. The effect on total solids (TS), total soluble solids (TSS), specific gravity, viscosity and sensory scores was studied. Sugar replacement considerably decreased TS, TSS, viscosity and sensory scores. However, increase in inulin significantly improved these parameters. Addition of 4% inulin was found to impart viscosity and sensory properties equivalent to that of control (2% fat). The cardamom flavoured milk drinks were prepared by replacing sugar and adding 4% inulin in milk of 0.5% fat and 8.5% milk solid-not-fat. The calorific value decreased by 43% in the experimental milk drink compared to control.

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Section: Resultsmentioning

confidence: 88%

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks

Mittal

Bajwa

2011

J Food Sci Technol

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“…Whole milk has a creamy and heavy mouthfeel while low fat milks usually have a lighter and watery consistency (Kemp 2009). These differences in texture are caused by the milk fat (Phillips et al 1995). Food texture becomes especially important as customers look for food products containing reduced fat and calories but are not willing to accept lower eating quality.…”

Section: Introductionmentioning

confidence: 99%

Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Bajwa

Mittal

2013

J Food Sci Technol

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Removal of sugar as a sweetener and its replacement by a high potency sweetener introduces a number of sensory and technical challenges particularly diminution in mouthfeel. Thick consistency of pulpy fruits could be exploited to compensate for the loss of viscosity and mouthfeel in sugar substituted beverages. The investigation was undertaken to study the effect of mango pulp supplementation on the quality of flavoured low calorie milk drinks using sucralose as sugar substitute. The effect of 0.0 to 100 % sugar replacement on total solids (TS), total soluble solids (TSS), specific gravity, viscosity and sensory scores was studied. Sugar replacement considerably decreased TS, TSS, viscosity and sensory scores. The mango flavoured milk drinks(MFDs) prepared by replacing sugar with sucralose and adding 10 % mango pulp in milk of 0.5 % fat and 8.5 % milk solid-not-fat. MFD were pasteurized and stored at refrigeration temperature for shelf life studies. A significant (p <0.01) loss in the viscosity, ascorbic acid and reducing sugar content of pasteurized MFD was noticed during the storage period of 10 days at 5.0± 0.1°C. However, the titratable acidity increased to undesirable levels in MFD after 8 days which rendered it unacceptable. Standard plate count and yeast and mold count of MFDs increased during storage. The shelf life of the pasteurized MFD was found to be 8 days at 5.0±0.1°C.

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“…Walstra et al [26] confirmed that light scattering ability of milk is primarily due its fat content. Phillips et al [28] found that milk becomes whiter as the fat content increases. Homogenization re- sulted in higher lightness values for samples, as expected, as homogenization renders milk more opaque and densely white [23].…”

Section: Physicochemical Characteristicsmentioning

confidence: 99%

Development of Tea Whitener Using Concentrated Whey and Milk Solids

Mazhuvanchery¹,

Kulkarni²

2013

FNS

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Whey and toned milk was effectively used for the development of tea whitener. Cheese whey was concentrated to 12% solids in a vacuum evaporator, pasteurized at 72˚C ± 2˚C for 15 s, diluted back to 11.5% solids and was cold blended with toned milk of 11.5% solids in three ratios viz. 25:75, 50:50 and 75:25 and selected blends were homogenized at 1200 -1500 psi. Tea was prepared by adding 80 mL whitener to 100 mL decoction and addition of sugar at 8% (w/v). The tea whitener was selected based on the sensory attributes of tea beverages. The colour of the beverages, tea whiteners and decoction were analyzed by reflectance meter and computer vision image analysis technique. The viscosity of the beverage was tested using a Brookfield viscometer. Coffee stability test was done to assess the stability of tea whitener under acidic conditions. Standard plate count, Coliform count and Presumptive Coliform test were done to assess the microbiological quality of the whitener. Homogenization had a positive impact on the viscosity and colour. The reflectance value of tea prepared from 25% homogenised whey milk blend and toned milk were in the range of 43 -46 and 45 -49, respectively. The viscosity of tea was found to increase with homogenization and whey levels. The sedimentation values of 25% whey blends and toned milk were 1.25 mL and 1 mL respectively. The shelf life of the blends was 2 days under refrigerated conditions. It can be concluded that a satisfactory tea whitener can be prepared by blending whey with toned milk in 25:75 proportion followed by homogenization.

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The Influence of Fat on the Sensory Properties, Viscosity, and Color of Lowfat Milk

Cited by 108 publications

References 8 publications

Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks

Effect of fat and sugar substitution on the quality characteristics of low calorie milk drinks

Quality characteristics of no added sugar ready to drink milk supplemented with mango pulp

Development of Tea Whitener Using Concentrated Whey and Milk Solids

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