Sensory perception of fat in milk

Michael Bom Frøst, Garmt Dijksterhuis, Magni Martens

Research output: Contribution to journalArticleAcademicpeer-review

82 Citations (Scopus)


The sensory properties of fat in milk were examined by sensory descriptive analysis. To date, no single food additive has been completely successful in mimicking the sensory properties of fat in milk. This experiment investigated the effects of various factors and combinations thereof on sensory properties and perceived fattiness of milk, and compared them to the actual fat content (0.1; 1.3 and 3.5% fat milk was used). The other factors studied were the addition of thickener, whitener, cream aroma and homogenisation. Multivariate data analytical methods (Partial Least Squares Regression) were applied for analysis of the data. The three former additional factors contributed significantly to perceived fattiness of the milk, and homogenisation had a small but not significant effect. It was shown that a combination of thickener, whitener and cream aroma in 0.1% fat milk was approximately successful in mimicking sensory properties of 1.3% fat milk.

Original languageEnglish
Pages (from-to)327-336
Number of pages10
JournalFood Quality and Preference
Issue number5-7
Publication statusPublished - Jun 2001
Externally publishedYes


  • Cream aroma
  • Fat substitutes
  • Fats
  • Fattiness perception
  • Homogenisation
  • Lipids
  • Milk
  • Multivariate data analysis
  • Partial least square regression (PLSR)
  • Sensory analysis
  • Thickening agent
  • Whitening agent

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