PREDICTION OF STUDENTS PREFERENCES ON DRY WHOLE MILK BY SENSORY AND ANALYTICAL MEASURES

Abstract

The consumption rate of milk in Indonesia is low, due to lactose intolerance, high price, and strange flavor of milk for consumers. Most of the commercial milk products are in the form of dry milk powders. This study was to obtain whether prediction of consumers liking of dry whole rniIk powders could be made by sensorial descriptive analysis and preference test using chi-square analyses, and analytical measures of physic-chemical criteria (pH, acidity of milk, solubility index, index of lipid acidity, and fice fatty acid). Seventy-eight students of three
groups (D, P, and M) have detected the flavor intensity (bitter, sweet, salt, acid, rancid, and rusted-off flavor) of 4 dry whole milk products (W1, W2, W3, and W4). The results indicated that the intensity scores of saltincss, rancidity, and rusted-off were all depended significantly (P<.0 1) on the brand type, and majorities of them (>70%) have considered that all milk products were sensorial still in standard quality. Analytical measures have presented normal value as concomitantly with the sensorial descriptive and preference test. Nevertheless, they have been
agreed that the starting point of milk deterioration would come from rancidity and nisted ofil flavor due to lipid auto oxidation of milk. They have presented low score of preference among L49-1.59 of 4 as maximum score.