factors that influence fluid milk flavor · factors that influence fluid milk flavor maryanne drake...
TRANSCRIPT
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Factors that influence fluid milk flavor
MaryAnne Drake
North Carolina State University
Southeast Dairy Foods Research Center
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The bottom line•Competitive and expanding market: milk has
a lot of competition
•What are the keys to success?
•Make what people want to buy
•Make what people want to drink
•Deliver target flavors to customers
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Delivering target flavors
•Make what people want to buy
•To do this we need to:•Understand the product•Understand the consumer
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Consumer importance scores for fluid milk
0
5
10
15
20
25
30
% Fat Content Package Size Label Claims Shelf life Protein Content Milk Type Brand
Imp
ort
ance
Sco
re
N=879 consumers
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Kano graph of consumer desires for fluid milk
N=879 consumers
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Key Values for Milk Consumers
ATTRIBUTES
CONSEQUENCES
VALUES
Nutrition FlavorHabit
• Overall Health• Comfort
• Security• Self Reward
• Quality of Life• Self Reward• Security
• Familiarity• Comfort• Productivity
• Overall Health• Family
• Quality of Life• Self Reward
Interviews with 60 consumers
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The fluid milk consumer
• Milk consumers want reduced fat, conventional milk that
tastes great and is healthy• Gallon/half gallon
• extra protein, organic, other labels appealing
• Milk consumers associate unique values to milk
consumption: habit, family, comfort
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What influences milk flavor?
•Feed
•Raw milk quality
•Processing
•Packaging
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Understanding product flavor : MILK
Some key questions
❖What are the processing and package influences on milk flavor?❖Heat treatment
❖Fat content
❖Vitamin addition
❖Packaging
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Milk flavor at higher heat treatments
• Trained panelists: Cooked and eggy/sulfur flavors increase and sweet aromatic flavor decreases as heat treatment increases
• Consumers: Liking decreases at temperatures > 85C
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Trained panel profiling of skim milk 72 h post process with higher heat
0
1
2
3
4
5
81C 85C 95C 140C
Cooked flavor Sweet aromatic cooked/eggy
Intensity
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Consumer liking for skim milkhigher heat treatments
1
2
3
4
5
6
7
8
9
80C 85C 90C 95C 140C
Overall liking
N=100, 72 h post processDecrease in consumer likingAt >85CSimilar trend with 2% milk
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Indirect and Direct Ultrapasteurizationdo not have the Same Flavor
Trained panel flavor profiles
Eggy flavor is more intense (p<0.05) with skim milkEggy flavor decreases with storage but differences in heat trt consistent through 45 days at 4C (p<0.05)
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Selected Aroma-Active Volatile compound characterization of milks processed by HTST, UP-DSI or UP-IND
Lack of aroma
CookedOverall aroma
UP
vs.
HTS
T
IND vs. DSI
Sweet Sulfur
The 3 milks are distinct byVolatile compound profiles, Consistent with sensory results
Highest furosine
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Day 0
Day 20
• 2-Butanone(cooked/plastic)• 2-Heptanone(cooked)• Diacetyl(milky)• 2/3-Methylbutanal(malty)• Furfural(cooked/burnt)• Hexanal(green)• Dimethyl sulfide(sulfur)• Phenyl acetate(cherry)• 1-Octen-3-one(mushroom)• Maltol(sweet)
• Hydrogen sulfide(sulfur/egg)• Carbon disulfide(cooked)• Methional(potato)
Changes in flavor compounds during milk storage
Decreases in sulfur compounds Increases in oxidation compounds
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Biplot of trained panel profiles and volatile compounds of skim milks
Similar results with 2% fat
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Adult Consumer Liking of Milks
N=105 each consumer group
1
2
3
4
5
6
7
8
9
HTST 140C Indirect 140C Direct
Overall liking skim Overall liking 2%
10 days post process
Traditional HTST milk preferred By adult consumers (p<0.05)
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Adult Consumer Liking of Milks
N=105 each consumer group
1
2
3
4
5
6
7
8
9
HTST 140C Indirect 140C Direct
Overall liking skim Overall liking 2%
10 days post process
Traditional HTST milk preferred By adult consumers (p<0.05)
THIS TREND IS THE SAME AFTER 45 DAYS POST PROCESSING
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Attribute Importance ScoresConjoint survey with 1163 milk consumers
D
B
C
A
0
10
20
30
40
50
60
70
Fat Content Packaging Label Claims Pasteurization/ ShelfLife
Additives/Fortification
Price
Imp
ort
ance
Sco
re
Attributes
Cluster 1 (n=309) Cluster 2 (n=273) Cluster 3 (n=308) Cluster 4 (n=273)
Fluid Milk is a staple product- Price Matters Most
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Pasteurization/Shelf Life Utility Scores
A
B
B
B
B
A
B
A
B
B
B
A
-40
-30
-20
-10
0
10
20
30
40
Conventional/HTST Ultrapasteurized Shelf stable/UHT
Zero
-Ce
nte
red
Uti
lity
Pasteurization Method
Cluster 1 (n=309) Cluster 2 (n=273) Cluster 3 (n=308) Cluster 4 (n=273)
Consistent preference for HTST fluid milks
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Ideal Levels for Different ClustersShaded boxes are unique
Fat Content 2% 2% Skim 2%
PackagingPaperboard
CartonPlastic Jug Plastic Jug Plastic Jug
Label Claim OrganicLocallyFarmed
Organic None
PasteurizationMethod
HTST HTST HTST HTST
FortificationrBST-free and DHA-fortified
None None None
N=1163 fluid milk consumers
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Understanding the consumer : MILK
Some key questions
❖How does fat influence milk consumers?
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Fat Content Utility Scores
C
C
A
B
D
C
A
A
A
A
B
D
BB B
C
-80
-60
-40
-20
0
20
40
60
Skim milk (fat-free) 1% milk 2% milk Whole milk
Zero
-Ce
nte
red
Uti
lity
Fat Content
Cluster 1 (n=309) Cluster 2 (n=273) Cluster 3 (n=308) Cluster 4 (n=273)
“Breaking point” in acceptability at 2% milkfat for Clusters
1,2, and 4
Increased fat = Decreased acceptability
for Cluster 3
N=1163 consumers
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Visual Milk Fat Thresholds
0
2
4
6
8
10
skim
(0.10%)
1% 2% whole
(3.3%)
Visual JNDthreshold
% milkfat
Small differences noticed in skim
n=60 consumers
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Tasting Milk Fat Thresholds
0
1
2
3
4
5
6
7
8
9
10
skim
(0.10%)
1% 2% whole
(3.3%)
Visual JNDthreshold
Tasting JNDthreshold
% milkfat Temperature had no effect on milkfat JND values (p>0.05)
n=60 consumers
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N=172 consumers
Consumer Paired Preferences for Milks with Different Fats
Consumers do not prefer skim milk
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N= ca 60 consumers within each group
Consumer Paired Preferences for Milks with Different Fats
More differences whenConsumers are separated on fat content consumed
Skim milk: prefer 1 and 2% fat, reject higher fat
Low fat: reject skim, prefer whole
Whole milk: reject skimand 1% fat
N=60 consumers each group
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The role of milkfat
• Follow up interviews with blinded tastings• Skim milk consumers: >2% fat milk was too heavy/thick• Lowfat consumers: skim was too watery, had no flavor, bad aftertaste,
>3.25% was too rich• Whole consumers: >2% and up to 6% all had ideal flavor, thickness and
aftertaste
•Fat plays a multimodal role in the sensory properties of fluid milk• Very distinct consumer preferences
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Understanding product flavor : MILK
Some key questions
❖Does vitamin addition impact fluid milk flavor?
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Does vitamin fortification play a role in fluid milk flavor?
▪ Vitamins are added after separation and prior to pasteurization
▪ All pasteurized milk may be fortified with vitamin D (400 IU/946 ml)
▪ Reduced fat and skim milks are required to be fortified with vitamin A (2000 IU/946 ml)
▪ Fortified products must be within 100 to 150% of the label claims
▪ Studies with other foods have suggested that vitamin breakdown products can contribute flavor
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Sources of Vitamin Concentrates
▪ Several suppliers
▪Oil soluble and water dispersible forms
▪ Vitamin A, D, and mixtures of both
▪ Shelf life is 1 year at room temperature away from light
Does vitamin addition impact milk flavor?
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Methods
▪ 14 commercial vitamin concentrates (vitamins A and D) (oil and water dispersible) obtained from multiple companies
▪ Trained panel profiling of concentrates
▪ Volatile compound analysis (SPME GCMS) with gas chromatography olfactometry (GCO)
▪ Sensory threshold testing of selected compounds in water, skim and whole milks
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• Water soluble concentrates have higher overall aroma intensities
Trained Panel Aroma Profiles of Vitamin Concentrates
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Aroma Active Compounds by HS-SPME GC-O
▪ 43 aroma active compounds were identified and quantified in the vitamin concentrates
▪More compounds were detected in vitamin A and vitamin A and D concentrates (n=26) than in those with vitamin D alone (n=17)
▪More compounds were also detected in water dispersible vitamin concentrates (n=28) than oil soluble vitamin concentrates (n=15)
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Orthonasal Thresholds for Vitamin Concentrate Compounds
Low thresholds in skim milkIndicate possibility for off aromasAnd flavors
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Next Steps
▪Manufacture of skim and 2% milk fortified with 6 representative vitamin concentrates at different concentrations▪ 4 levels + control for each vitamin (A, D, A/D) for skim and 2% fat
▪ Trained panel profiling
▪ Consumer difference testing
Fat standardization
of raw milk + vitamin addition
Preheat (60°C)
Homogenization (1st stage 17.3 MPa, 2nd stage
3.4 MPa)
Pasteurization (73°C, 15 s)
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Experiment 2: milk processing
Vitamin addition to raw milk
Preheat (60°C)
Homogenization (1st stage 17.3 MPa, 2nd stage
3.4 MPa)
Pasteurization (73°C, 15 s)
▪ Standardized skim and 2% milk fortified with 6 representative vitamin concentrates at different concentrations
Vitamin D
0 IU (Control)
200 IU
400 IU
800 IU
1200 IU
Vitamin A
0 IU (Control)
1500 IU
2000 IU
2500 IU
3000 IU
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Experiment 2: milk processing
Vitamin addition to raw milk
Preheat (60°C)
Homogenization (1st stage 17.3 MPa, 2nd stage
3.4 MPa)
Pasteurization (73°C, 15 s)
▪ Standardized skim and 2% milk fortified with 6 representative vitamin concentrates at different concentrations
Vitamin A & D
0 IU (Control)
1000/200 IU
1500/300 IU
2000/400 IU
2500/500 IU
3000/600 IU
400/800 IU
6000/1200 IU
Vitamin D
0 IU (Control)
200 IU
400 IU
800 IU
1200 IU
Vitamin A
0 IU (Control)
1500 IU
2000 IU
2500 IU
3000 IU
Each set of milks manufactured in duplicate
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Methods: Experiment II
• Microbial quality: coliform and aerobic plate counts
• Proximate Analysis
• Fat/solids content- CEM & FTIR
• Particle size distribution- Laser diffraction (Mastersizer 3000)
• Vitamin Analysis
• Vitamin A in fortified fluid milk (AOAC 2002.06)
• Vitamin D in fortified fluid milk (AOAC 2002.05)
• Selected volatile compound analysis• SPME GCMS with selective ion monitoring (SIM)
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Methods: Experiment II
• Descriptive Analysis• Trained sensory panelists (n=8), each with > 150 h of
experience, evaluated the milks at day 3 and 10 post-processing
• Consumer Difference Testing (n=50)• Conducted at day 10 post-processing
• Triangle tests (ASTM E1885)
• All vitamin concentration levels tested against the control: 60 difference tests conducted across across a 3 month period
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Results and Discussion: Experiment IIConsumer difference test results for skim milk with vitamin A
Control vs. 1500 IU Control vs. 2000 IU Control vs. 2500 IU Control vs. 3000 IU
Premix concentrate
No.
Correct
Significant at
α=0.05 No. Correct
Significant
at α=0.05
No.
Correct
Significant
at α=0.05
No.
Correct
Significant at
α=0.05
Vitamin A Water Dispersible (n=61) 22 No 27 Yes 32 Yes 37 Yes
Vitamin A Water Dispersible Rep 2 (n=50) 17 No 23 Yes 24 Yes 28 Yes
Vitamin A Sunflower Oil (n=60) 22 No 20 No 23 No 20 No
Vitamin A Sunflower Oil Rep 2 (n=60) 22 No 21 No 16 No 20 No
Trained panelists detected low intensities of carrot/floral flavors in these milksBeta-ionone detected at concentrations greater than sensory threshold ( 100-200 ppb)in these milks
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Conclusions and Practical Application• Vitamin fortification may impart off flavors to skim milk, fat
containing milks probably not an issue due to the impact of fat on sensory detection thresholds
• Vitamin A degradation products appear to be at highest potential for off flavors, manufacturers should be cautious about selection/use of water dispersable concentrates as well as storage of vitamin concentrates.
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Understanding product flavor : MILK
Some key questions
❖What about packaging?❖Standard is plastic (HDPE) jug or gabletop carton
❖Both have flavor issues with fluid milk
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Ideal Levels for Different ClustersShaded boxes are unique
Fat Content 2% 2% Skim 2%
PackagingPaperboard
CartonPlastic Jug Plastic Jug Plastic Jug
Label Claim OrganicLocallyFarmed
Organic None
PasteurizationMethod
HTST HTST HTST HTST
FortificationrBST-free and DHA-fortified
None None None
N=1163 fluid milk consumers
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A
CC
A
B
B
C
A
-10
-8
-6
-4
-2
0
2
4
6
8
10
Paperboard carton Plastic jug
Zero
-Ce
nte
red
Uti
lity
Attributes
Cluster 1 (n=309) Cluster 2 (n=273) Cluster 3 (n=308) Cluster 4 (n=273)
Package Type Utility Scores
Cluster 1: Young, educated, least price sensitive; expresses
concern about environment and farming practices
Views paperboard cartons as the environmentally-
conscious choice?
N=1163 consumers
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Milk packaging
❖Translucent HDPE jug is most familiar
❖Problem: milk is stored commercially in a refrigerated dairy case with lights
❖Problem: milkfat and riboflavin* are sensitive to light❖Oxidation of milkfat and protein side chains
causes distinct off flavors
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Light exposure of milk
❖Milkfat will oxidize when exposed to light: photolytic autooxidation
❖Riboflavin and other tetrapyrroles are photosensitized in presence of light and generate free radicals that oxidize both fat and protein: photosensitized oxidation
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Milk packaging and light oxidation
❖Commercial dairy cases are variable in light source and lux intensity (500-2000lx)
❖Fluorescent light more damaging than LED
❖Package oxygen permeability and dissolved oxygen in the milk play a role
❖For plastic jug, package type will have an effect
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Light exposure of milk
❖Multiple problems:▪Vitamin degradation: riboflavin and vitamin A▪ Increase in volatile oxidation compounds▪Off flavors called light oxidized or sunlight flavor,
more specifically: plastic/rubbery, butterscotch, mushroom, cardboard, serumy▪Off flavors are distinct with fat content and change
with time/light exposure --- and heat treatment
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Light oxidation flavor changes in translucent HDPE
Consumer decrease in liking
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30% riboflavin loss20% vitamin A loss
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Summary
•Control of light induced off flavors of milk is complex• A lot of parameters impact the speed of off flavor
development• Package – light block and oxygen permeability
• Intensity of light exposure and wavelengths
• Initial dissolved oxygen in the milk
• Fat content of the milk
• Heat treatment of the milk
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Summary
• Flavor remains a fluid to final product quality parameter for milk – and flavor DOES matter to fluid milk consumers
• Milk components, processing and packaging impact milk flavor
• Understanding flavor, flavor formation, and flavor stability in conjunction with consumer and product research are key to maximize quality and product appeal
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Acknowledgements
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Acknowledgements