|
|
Article: Enhancing skim milk characteristics to increase consumer acceptance
- Article from:
- Emerging Food R&D Report
- Article date:
- January 1, 1996
CopyrightCOPYRIGHT 1996 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
The dairy industry needs an acceptable alternative for consumers who avoid drinking milk because they either do not want the fat intake or don't like the sensory qualities of skim milk. Cornell University researchers (Department of Food Science, 118 Stocking Hall, Ithaca, NY 14853) are trying to find ways to make skim milk taste, look and smell more like its cousin, 2% milk, but without the fat. Toward this end, they are searching for the compounds in 2% milk that are responsible for the aroma and flavor. Then they intend to determine which ingredients or blends mimic 2% milk.
Their objectives include enhancing the aroma, flavor and appearance to increase consumer ...