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Related Experiment Video

Updated: Jan 29, 2026

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit

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Published on: December 16, 2015

Consumers Can Detect Light-Induced Flavor in Milk.

S L Bray¹, A H Duthie¹, R P Rogers¹

¹Department of Animal Sciences, Agricultural Experiment Station, University of Vermont, Burlington, Vermont 0540, and the Vermont Department of Agriculture, Montpelier, Vermont 05602.

Journal of Food Protection

|February 9, 2019

Summary

Consumers overwhelmingly preferred good milk over milk with light-induced flavor defects. This study highlights the dairy industry

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Area of Science:

Dairy Science
Food Science
Consumer Behavior

Background:

Milk quality is crucial for consumer satisfaction.
Light-induced flavor defects can negatively impact milk's sensory attributes.

Purpose of the Study:

To assess consumer taste preferences for high-quality milk versus milk with light-induced flavor defects.
To identify demographic differences in milk taste perception.

Main Methods:

Survey of 2,000 consumers at three Vermont county fairs.
Sensory evaluation of two milk samples: one good, one with light-induced flavor defect.

Main Results:

Over 73% of consumers preferred the good milk sample.
Females were more likely than males to detect the flavor difference and prefer the good milk.
A significant preference for good milk was observed across the surveyed population.

Conclusions:

Preventing light-induced flavor defects is critical for the dairy industry.
Maintaining milk quality ensures consumer acceptance and preference.
Understanding consumer sensory perception aids in product quality management.