Off-Flavor Development in Milk Packaged in Polyethylene-Coated Paperboard Cartons

Leong, Calvin Miu; Harte, Bruce; Partridge, John A.; Ott, Dana; Downes, T.W.

doi:10.3168/jds.s0022-0302(92)77969-7

Cited by 13 publications

(4 citation statements)

References 7 publications

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“…The 2 most common packaging types for fluid milk are HDPE jugs and polyethylene-coated paperboard cartons. In experiments on the sensory effects of polyethylene-coated paperboard cartons, Leong et al (1992) reported that noticeable packaging flavors were imparted to test milks within 1 d of filling when analyzed by a trained panel. The HDPE containers present minimal risk of flavor leaching; however, several studies have reported that HDPE packages are related to higher risk of light oxidation than other light-shielded package types (Cladman et al, 1998;van Aardt et al, 2001;Amin et al, 2016).…”

Section: Processingmentioning

confidence: 99%

A 100-Year Review: Sensory analysis of milk

Schiano

Harwood

Drake

2017

Journal of Dairy Science

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Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented.

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Section: Processingmentioning

confidence: 99%

A 100-Year Review: Sensory analysis of milk

Schiano

Harwood

Drake

2017

Journal of Dairy Science

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“…Many studies have reported off-flavour development in milk at a given storage time, usually at the end of shelf life of the product (Contarini & Povolo, 2002;Cormier, Raymond, Champagne, & Morin, 1991;Jenq, Bassette, & Crang, 1988;Leong, Harte, Partridge, Ott, & Downes, 1992;Marsili, 1999b;Urbach & Milne, 1987;Vallejo-Cordoba & Nakai, 1994). Limited information exists in the literature on changes in flavour compounds of milk as affected by storage time and packaging conditions.…”

Section: Introductionmentioning

confidence: 94%

Changes in flavour volatiles of whole pasteurized milk as affected by packaging material and storage time

Karatapanis¹,

Badeka²,

Riganakos³

et al. 2006

International Dairy Journal

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“…About 93.8% of the milk sold in the US school lunch program (2017)(2018) was in 240-mL paperboard packages, 4.6% was in plastic bottles, and 1.6% in pouches (MilkPEP, 2017). A limitation of paperboard cartons is that they are highly susceptible to flavor migration of soluble compounds from the package; namely, from the polyethylene coating to the milk (Leong et al, 1992). Paperboard cartons are also a poor oxygen barrier and they cause stale flavors over storage time (Karatapanis et al, 2006).…”

Section: Packaging Factorsmentioning

confidence: 99%

Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States

Sipple

Barbano

Drake

2020

Journal of Dairy Science

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Fluid milk consumption among children has declined for decades. Adequate consumption of milk and dairy products, especially during childhood, has beneficial health outcomes for growth, development, and reduced risk of osteoporosis, hypertension, obesity, and cancer during adulthood. Satisfaction with milk flavor, perceived health benefits derived from milk, and habit are primary drivers of lifelong milk consumption. Child preferences and attitudes for milk may differ from those of adults, and as such, understanding and fulfilling the needs of children is crucial to reverse the decline in milk consumption. School meal programs make fluid milk accessible to millions of children each day; however, regulations and school lunch procurement systems in the United States sometimes make it difficult to provide novel or value-added milk products in these programs. Total consumption of all milk types in US schools declined by 14.2% from 2008 to 2017, and the percentage of children participating in the school lunch program has also declined. This decline has also been driven by declining average daily participation in the school meal program and may also reflect children's dissatisfaction with the sensory characteristics and the form of milk offered in schools. The change in form of milk offered in schools to lower fat and lower added sugar content in the United States has been driven by government-mandated school lunch calorie and fat requirements. This review describes the current milk consumption trends among children; the structure and basic requirements of the school lunch program in total and for milk; and the intrinsic, extrinsic, and environmental factors that influence child perception, preference, and consumption of fluid milk in the US school system.

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Off-Flavor Development in Milk Packaged in Polyethylene-Coated Paperboard Cartons

Cited by 13 publications

References 7 publications

A 100-Year Review: Sensory analysis of milk

A 100-Year Review: Sensory analysis of milk

Changes in flavour volatiles of whole pasteurized milk as affected by packaging material and storage time

Invited review: Maintaining and growing fluid milk consumption by children in school lunch programs in the United States

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