Sensory assessment of fat content in fluid dairy products
1988
Mela, D.J.
A sensory study of 20 young adults assessed their perceptions of fat content in a wide range of fluid milk product fat concentrations. Addition of a textural agent enhanced the perception of higher fat content. The results suggest that fat content perceptions may be largely due to the oral sensation of textural properties (e.g., viscosity).(wz)
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