Sensory characterization of human milk

Area of Science:

• Human lactation physiology
• Nutritional science
• Sensory analysis

Background:

• Human milk composition varies between foremilk and hindmilk.
• Sensory properties like sweetness and viscosity are crucial for infant acceptance.
• Factors such as maternal age can influence milk composition.

Purpose of the Study:

• To evaluate the sensory properties (sweetness, viscosity, mouthcoat) of human foremilk and hindmilk.
• To correlate milk composition (fat, lactose, protein) with perceived sensory attributes.
• To quantify the sweetness intensity of human milk.

Main Methods:

• Collection of foremilk and hindmilk from 24 nursing mothers over 3 days.
• Sensory evaluation by a trained adult panel using magnitude estimation for sweetness, viscosity, and mouthcoat.
• Analysis of milk lactose, fat, and protein content.
• Application of a sweetness power function curve to estimate sucrose equivalence.

Main Results:

• Human milk was perceived as sweet, thin, and low in mouthcoat.
• Hindmilk exhibited higher viscosity and mouthcoat compared to foremilk.
• Increased milk fat content correlated with higher perceived viscosity.
• Milk fat content decreased with increasing maternal age.
• Significant differences in lactose, fat, and protein content were observed.
• The sweetness intensity of human milk was equivalent to a 2.12% sucrose solution.

Conclusions:

• Sensory properties of human milk are distinct between foremilk and hindmilk.
• Milk fat is a key determinant of perceived viscosity.
• Maternal age influences milk fat content.
• Human milk possesses a quantifiable sweetness intensity comparable to dilute sucrose solutions.