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Keywords: Thermal processing
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Journal Articles
The interplay of objective fat content and subjective fat perception in determining consumer acceptance of bovine milk
Available to Purchase
Journal:
Nutrition & Food Science
Nutrition & Food Science (2026) 56 (5): 969–981.
Published: 13 May 2026
.../methodology/approach A blind tasting experiment was conducted with 36 participants who evaluated six commercial milk samples (all 2.5% fat) differing in thermal processing and brand territorial coverage. Each sample was tasted twice, yielding 432 observations. Fatty acid profiles were quantified via gas...
