Abstract #779

# 779
Effect of milk composition and processing conditions on consumer liking.
M. A. Drake*1, 1Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, NC.

Fluid milk consumption has decreased in the past 20 years while the beverage market continues to expand and diversify. Understanding consumer desires and perceptions for milk and milk flavor are crucial to identify opportunities. A combination of consumer and product research is required. Surveys and interviews demonstrate that flavor and nutrition are the key desires for consumers, and fluid milk holds unique associations with comfort and family. Variety and enhanced protein are 2 opportunities for milk/milk beverage expansion. Appearance plays a critical role in fluid milk preferences, especially for skim milk, and fat, protein and heat treatment also influence the sensory properties. A thorough knowledge of the role of processing conditions and composition on sensory properties and consumer perception of fluid milks will enable milk and milk beverage innovation.

Key Words: milk, consumer liking, processing

Speaker Bio
MaryAnne is a William Neal Reynolds Distinguished Professor in the Department of Food, Bioprocessing and Nutrition Sciences, Southeast Dairy Foods Research Center, North Carolina State University where she has conducted research on the flavor and flavor chemistry of dairy products for more than fifteen years.  MaryAnne has published more than 200 peer-reviewed manuscripts and given more than 300 invited industry presentations.  MaryAnne is the Past President of the American Dairy Science Association, the Director of the National DMI Sensory Applications Lab and the Director of the Southeast Dairy Foods Research Center.