Milk sensory properties of appearance texture and flavour are largely determined by the fat concentration on the product.
Fat molecules are too large to stimulate taste or smell, but do produce tactile sensations.
Many of the compounds identified as contributing to the flavour and aroma of milk are derived from the fat and the milk fat globule membrane.
The chemical and physical properties of milk products are influenced by raw milk quality, manufacturing processes, storage condition and associated process controls.
The bland mouth-feel if milk is a consequence of the emulsion structure, while the slightly sweet and salty taste results from the balance between lactose and milk minerals.
The whiteness of liquid milk is caused by the light scattering of milk-fat globules, colloidal caseinate and colloidal calcium phosphate though the presence of carotenes is importance to the yellow color of milk-fat.
Whole milks are whiter and more viscous that’s skimmed milk. Also, the flavour of whole milk is more intense due to the naturally occurring fat flavour compounds.
Sensory properties of milk
