Defatted milk is preferred by Mexican school-age children over whole milk in a sensorial study

Abstract

Objective: To compare the liking, flavor and texture of whole, partially defatted and defatted cow's milk using sensory tests.

Materials and methods: Children aged 6-16 years, living in indigenous boarding schools in the State of Hidalgo, Mexico, tested samples of whole, partially defatted and defatted cow's milk and answered a questionnaire that explored liking, flavor and texture through ad hoc designed scales. The differences in response proportions were analyzed by χ² tests and multinomial logistic regression models.

Results: Tests were completed by 165 children (79 girls and 86 boys). Rated by habitual consumers of whole, partially defatted and defatted milk, liking (70.6-77.8%, liked it very much), flavor (72.5-77.8%, very tasteful) and texture (41.3-54.9%, not creamy or watery) were better rated for defatted than for whole milk [liking (19.6-29.4%, p < 0.001, liked it very much), flavor (19.6-39.7%, p < 0.001, very tasty) and texture (27.5-39.2%, p < 0.05, not creamy or watery)]. The global preference was higher for defatted (74.5-81.0%) than for whole milk (6.3-15.7%, p < 0.001).

Conclusions: Defatted milk (0.5%) can be introduced into public programs to reduce the saturated fat intake or control obesity in children older than 6 years in elementary schools.