Accession Number : ADA256069


Title :   Laboratory and Consumer Evaluations of Alternative Formulations of Recombined Milk.


Descriptive Note : Final rept. Oct 1990-Sep 1991,


Corporate Author : ARMY NATICK RESEARCH DEVELOPMENT AND ENGINEERING CENTER MA


Personal Author(s) : Rock, Kathryn ; Senecal, Andre ; Kramer, F. M. ; Bennett, Alan ; Kelley, Nancy J.


Full Text : http://www.dtic.mil/get-tr-doc/pdf?AD=ADA256069


Report Date : SEP 1992


Pagination or Media Count : 21


Abstract : Fresh milk is not available for distribution to military facilities in countries outside the continental United States. The use of recombined filled milk was implemented as an alternative. Filled milk is made up of water, nonfat dry milk and coconut or canola oil. Due to research and an increase in public awareness and concern about health, the use of tropical oils is being reduced and the military has supported research into alternative fat sources for filled milk. In October 1991, a four-day study comparing five different milk formulations: canola oil with mono and diglycerides, canola oil with actoloid, canola/sunflower blend, sunflower oil, and coconut oil, was conducted on the island of Okinawa, Japan. Air Force and marine Personnel and their dependents volunteered from commissaries, military dining halls, and a high school. Each person was served two different milk samples with a questionnaire. The questionnaire asked for demographic information and requested rating on overall milk acceptability, milk flavor, milk consistency, and milk mouthfeel. All possible pairs of milk samples were served in random, counterbalanced order. Milk filled with coconut oil received the highest rating; however, it will not be used because of health concerns. The milk filled with sunflower oil typically received the highest rating of the remaining four samples, and the two samples filled with canola oil received the lowest ratings.


Descriptors :   *LABORATORY TESTS , *FORMULATIONS , *CONSUMERS , *DAIRY PRODUCTS , *MILK , MILITARY FACILITIES , ACCEPTABILITY , GLYCERIDES , BEVERAGES , EMULSIONS , FATS , PRODUCTION , WATER


Subject Categories : BIOCHEMISRTY
      FOOD, FOOD SERVICE AND NUTRITION


Distribution Statement : APPROVED FOR PUBLIC RELEASE