Sensory Discrimination of Milk Salts, Lactose, Nondialyzable Constituents, and Algin Gum in Milk

A dual-standard, paired-comparison method was used by a trained panel to detect additions to milk of lactose, a milk salt mixture, a concentrate of nondialyzable constituents (NDC, mainly protein), and algin gum. To compare the additives on an equivalent basis, concentrations that could be detected...

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Veröffentlicht in:	Journal of dairy science 1966-01, Vol.49 (1), p.1-6
Hauptverfasser:	Pangborn, R.M., Dunkley, W.L.
Format:	Artikel
Sprache:	eng
Schlagworte:	Alginates Animals Food Additives Lactose Milk Proteins Salts Taste
Online-Zugang:	Volltext
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