A Study of the Palatability of Food Products made with Synthetic and Filled Milks

Abstract

Food products made from synthetic and filled milks were evaluated for consumer acceptability in two test series. In one, two synthetic milks containing coconut oil and corn syrup solids, one having soy protein and the other sodium casemate, were compared with fluid whole milk for general palatability and for components of palatability. Products rated were plain milk as a beverage, chocolate drink, white sauce, cornstarch pudding, baked custard, muffins and plain cake. Whole milk was superior to both synthetic milks except in chocolate drink, muffins and cake. In chocolate drink, sodium casemate milk was judged equal to fluid whole milk, but soy protein milk was inferior. Milk containing sodium casemate was the preferred synthetic milk.

In series two, the preferred synthetic milk and a filled milk were compared with fluid whole milk when used in the same products. The filled milk was fluid skim milk plus 3.5 per cent coconut oil. Sodium casemate milk was better than fluid whole milk for general palatability in plain cakes. Fluid whole milk was significantly better than sodium casemate milk but not than filled milk for general palatability in muffins. In other products, fluid whole milk received the highest rating, filled milk came second and sodium caseinate milk was least acceptable.