A comparison of baked custards made with sweet acidophilus lowfat milk and other lowfat milk

UNCG Author/Contributor (non-UNCG co-authors, if there are any, appear on document)
Janet Faye Debnam (Creator)
The University of North Carolina at Greensboro (UNCG )
Web Site: http://library.uncg.edu/
Joan P. Cassilly

Abstract: "Sweet Acidophilus Lowfat Milk" is a cold lowfat milk product to which Lactobacillus acidophilus has been added. Taste tests have indicated that consumers find this milk an acceptable product. Much of the research pertaining to the milk has been conducted in the field of medicine. Due to the effects of high heat on the viable organism, little work has been conducted using Sweet Acidophilus Lowfat Milk in food preparation. The purpose of this study was to determine if baked custards made with Sweet Acidophilus milk were considered acceptable when compared to baked custards made with other lowfat milk. Ten summer school students and staff members selected from the University of North Carolina at Greensboro were used as judges. Each panel member evaluated four custards made from four different milks on each of five afternoons during a period of two weeks. Milks used were Acidophilus Lowfat. Nonfat Dry, Light n' Lively, and Evaporated Skimmed milks. A Likert-type acceptability scale was used for scoring appearance, flavor, and overall acceptability of custards made from each type of milk. Chi square analysis was used to determine if a difference existed between samples evaluated by the panel members. Objective tests were analyzed by the one way analysis of variance to determine if there was a significant difference between the samples.

Additional Information

Language: English
Date: 1977

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