title: Exposure of fluid milk to LED light negatively affects consumer perception and alters underlying sensory properties.
abstract: Fluid milk consumption per capita in the United States has been steadily declining since the 1940s. Many factors have contributed to this decline, including the increasing consumption of carbonated beverages and bottled water. To meet the challenge of stemming the decline in consumption of fluid milk, the dairy industry must take a systematic approach to identifying and correcting for factors that negatively affect consumers' perception of fluid milk quality. To that end, samples of fluid milk were evaluated to identify factors, with a particular focus on light-emitting diode (LED) light exposure, which negatively affect the perceived sensory quality of milk, and to quantify their relative effect on the consumer's experience. Fluid milk samples were sourced from 3 processing facilities with varying microbial postprocessing contamination patterns based on historical testing. The effect of fat content, light exposure, age, and microbiological content were assayed across 23 samples of fluid milk, via consumer, descriptive sensory, and instrumental analyses. Most notably, light exposure resulted in a broad negative reaction from consumers, more so than samples with microbiological contamination exceeding 20,000 cfu/mL on days approaching code. The predominant implication of the study is that a component of paramount importance in ensuring the success of the dairy industry would be to protect fluid milk from all sources of light exposure, from processing plant to consumer.
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853.
authors.forename: Nicole
authors.initials: N
authors.lastname: Martin
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853.
authors.forename: Nancy
authors.initials: N
authors.lastname: Carey
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853.
authors.forename: Steven
authors.initials: S
authors.lastname: Murphy
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853.
authors.forename: David
authors.initials: D
authors.lastname: Kent
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853.
authors.forename: Jae
authors.initials: J
authors.lastname: Bang
authors.affiliation: Dairy Management Inc., Rosemont, IL 60018.
authors.forename: Tim
authors.initials: T
authors.lastname: Stubbs
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853.
authors.forename: Martin
authors.initials: M
authors.lastname: Wiedmann
authors.affiliation: Department of Food Science, Cornell University, Ithaca, NY 14853. Electronic address: robin.dando@cornell.edu.
authors.forename: Robin
authors.initials: R
authors.lastname: Dando
mesh_terms: D000818:Animals; D001826:Body Fluids; D003258:Consumer Behavior; D008892:Milk / Q000382:microbiology*; D010465:Perception; D014481:United States
keywords: consumer; fluid milk; hedonic; light; sensory