When it comes to different types of milk containers, you might think that the only reason to choose one over the other is factors such as convenience. It has been suggested that it can actually affect the flavor of
In a North Carolina State University study, pasteurized whole and skim milk samples were placed in six half-pint (237 ml) containers and stored at a temperature of 39 ºF (4 ºC) in complete darkness. rice field. For each of the two types of milk, the container consisted of a paperboard carton, a plastic bag, three plastic jugs (all made from different types of plastic), and a glass bottle. A glass bottle was used as a control.
A panel of trained taste testers evaluated the flavor of the samples on the first day of the test period and again after 5, 10 and 15 days. At the same intervals, scientists analyzed samples to see if the milk was contaminated with compounds from packaging materials, and a blind consumer’s taste test was conducted on his 10th day.
In the end, we found that paperboard cartons performed the worst.
This was not only because the flavor of the paperboard transferred to the milk, but also because the paperboard absorbed the flavor of the milk. Taste testers noticed a distinct off-flavour, and further gas chromatography/mass spectrometry analysis indicated that paperboard compounds were present in the milk.It was also noted that skim milk was worse than whole milk.
In contrast, the milk in the three plastic jugs was found to taste significantly fresher than the milk in the glass bottle. Milk stored in plastic bags was better than milk stored in paper cartons, but not as good.
Scientists point out that the relatively poor performance of cartons is an important consideration for children, as U.S. school lunch programs typically serve milk in such containers. increase.
“Because of its mild and delicate taste, milk is more susceptible to packaging-related off-flavours than many other beverages,” concluded lead scientist Professor MaryAnne Drake. “Milk taste can be affected by the exchange of packaging compounds with the milk, and by the packaging absorbing food flavors and aromas from the surrounding refrigerated environment.”
This study is described in a recently published paper. Dairy Science Journal.
Source: Elsevier
