Fluid Milk and Cream Products

  • Valente B. Alvarez


Milk has almost a neutral flavor profile that is pleasantly sweet, with no distinct aftertaste. The flavor is imparted by the natural components such as proteins, fat, salts, milk sugar (lactose), and possibly small amounts of other milk components . Whole milk has 3.5% milkfat, lowfat milk 1–2%, and skim, <0.5%. Fluid milk composition and flavor variations have been attributed to types of feed, seasonal variation, breed, milk handling, storage conditions, processing, and packaging. Therefore, the sensory evaluation of milk, in both the bulk and packaged forms, is of utmost importance to the market (fluid or beverage) milk industry. The per capita fluid milk sale in the U.S. is about 79.61 L (IDFA, 2006). Since fluid milk is consumed regularly by people of all ages and most ethnic groups, this product is constantly being assessed for quality by consumers. If the flavor of milk is not appealing or appetizing, less of it will be consumed. Furthermore, off-flavored milk may...


Milk Sample Skim Milk Chocolate Milk Organic Milk Conventional Milk 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.



I greatly acknowledge the comments and contributions of the reviewers. Special thanks go to editors F. Bodyfelt, S. Clark, and M. Costello for their valuable revisions and contributions. I am most grateful for the materials from the previous edition by F.W. Bodyfelt, J. Tobias, and G.M. Trout (1988) used in this chapter. My thanks also go to reviewer Susan Duncan and my associates Joe Kleinhenz and Francisco Parada-Rabell for their help.


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© Springer Science+Business Media, LLC 2008

Authors and Affiliations

  • Valente B. Alvarez
    • 1
  1. 1.Food Industries Center, Department of Food Science and TechnologyThe Ohio State UniversityColumbus

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