Effect of Homogenization and Fat Content on Oral Perception of Low and High Viscosity Model Creams

Abstract

Assessed under low‐intensity red illumination, homogenized and thickened higher fat milk samples evoked higher sensory ratings of creaminess than did the unhomogenized or lower‐fat milks that had not been thickened to the viscosity of double cream. Furthermore, perceptual ratings of fat content showed the same dependency on homogenization, higher fat and thickness and were entirely accounted for by the creaminess ratings. This indicates that assessors recognize the type of milk or cream most similar to a rated standard and infer its fat content on the basis of tactile patterns produced in the mouth by forces at the surface of small and even‐sized dairy fat globules when bulk forces are produced by sufficient viscosity.

Prediction of sensory properties of low-fat yoghurt and cream cheese from surface images

“…As reported in earlier studies, creaminess relates both to the textural properties viscosity and smoothness (Guinard & Mazzucchelli, 1996;Kokini & Cussler, 1983;Richardson et al, 1993) but in some product categories it may also depend on flavour (Kilcast & Clegg, 2002;RichardsonHarman et al, 2000). However, no direct information about flavour can be extracted from images, explaining why in the case of yoghurt Creaminess cannot be well predicted from image analysis.…”

“…Consumers seem to consider a product creamy when it has a high fat content, has dairy flavour and a viscous, slippery, greasy and mouth coating texture (Richardson-Harman et al, 2000). Several researchers have found that creaminess relates both to thickness (depending on physical viscosity) and smoothness (depending on physical frictional forces) (Guinard & Mazzucchelli, 1996;Kokini & Cussler, 1983;Richardson, Booth, & Stanley, 1993). Other studies have found that creaminess is highly correlated to perceived fattiness in different dairy product categories (Frøst, Dijksterhuis, & Martens, 2001;Hyvö nen, Linna, Tuorila, & Dijksterhuis, 2003).…”

Measuring sensory and marketing influences on consumers' choices among food and beverage product brands

“…However those proposals cannot account for the emergence of smoothness in dairy cream under specific microstructural and rheological conditions. When an emulsion with sufficiently high oil fraction and the natural dairy aroma and taste (from lactose and NaCl) is homogenised and then thickened using shear-thinning cellulose gum, a substantial rise in ratings of smoothness is seen (Richardson, Booth and Stanley 1993). One possibility is that the cream is squeezed to a monolayer of oil droplets between the tip of the tongue and the palate.…”

Chemesthesis, Thermogenesis, and Nutrition

“…the distribution of fat globule sizes in dairy cream Richardson, Booth & Stanley, 1993;cp. Booth, 2005).…”