STUDY OF THE CONSUMER PREFERENCE FOR MILK

BRANDS IN COLOMBO DISTRICT

Paniyanduwage Thushari Asanka Jayasuriya

2006/2008

Thesis submitted to the University of Sri Jayawardenapura as

partial fulfillment of the requirement for the award of the degree of

Master of Food Science in Food Science and Technology.

The work described in this thesis was carried out by me under the supervision of
Professor Arthur Bamunuarachchi/Dr. L.N. Senaweera and a report on this has not been
submitted in whole or in part to any University or any other Institution for another
Degree/diploma.

P T-iyasuriya
Index Number-MFS/204
2006/2008
M,Sc. In Food Science and Technology,
Department of Food Science and Technology,
Faculty of Applied Sciences,
University of Sri Jayawardenapura
Gangodawila, Nugegoda,
Sri Lanka.
We certify that the above statement made by the candidate is true and this thesis is
suitable for submission to the University for the purpose of evaluation.

- .
(Signature)

Prof. Arthur Bamunuarachchi Dr. L.N. Senaweera

Professor of applied Chemistry, Director General
Department of Food Science and Technology, Sri Lanka Standards Institution
Faculty of Applied sciences, No.17, Victoria Place,
University of Sri Jayawardenapura Elvitigala Mawatha,
Gangodawila, Nugegoda, Colombo-08,
Sri Lanka. Sri Lanka.

Tel/Fax: 94 112828178 Tel/Fax: 94 112671574

e-mail:artliurbamunu@yahoo.com e-mai1:dgslsli.slt.lk
TABLE OF CONTENTS

Table of contents
List of tables iii
List of figures iv
Acknowledgement V
Abstract Vi

CHAPTER-0 1
1.0 INTRODUCTION 01

CHAPTER-02
2.0 LITERATURE REVIEW 06
2.1 Composition of milk 08
2.2 Fresh milk 09
2.3 Dried milk powder 10
2.4 Skimmed milk powder 10
2.5 Sterilized milk II
2.6 Pasteurised milk 11
2.7 Flavourcd(pasteurised) milk 11
2.8 Malted milk 12
2.9 Consumer and food interaction 12
2.10 Consumer preference studies 13
2.11 Importance of sensory evaluation 14
2.12 Importance of sensory analysis 14
2.13 Sensory properties of food 15
2.14 Future trends in milk consumption 17

CHAPTER-03
3.0 EXPERIMENTAL 19
3.1 Study of the consumer preference for milk brands in Colombo 19
District
3.1.2. Method of statistical analysis 20
3.2 Sensory evaluation of tea with different milk brands 20
3.2.1 Materials 20
3.2.2 Method 20
3.2.3 Method of statistical analysis 21
3.3 Sensory evaluation of milk with different milk brands 21
3.3.l.Materials 21
3.3.2 Method 21
3.3.3 Method of statistical analysis 22
3.4 Solubility test 22
3.4.1. Materials 22
3.4.2 Method 22
CHAPTER-04
4.0 RESULTS AND DISCUSSION 23

4.1. Results of the consumer preference for milk brands 23

4.1 .2.Friedman Test: Response versus Treatment blocked by
Block 23
4.1.3. Friedman Test-A!l pairwise comparisons 25
4.2 House hold income and the average monthly expenditure on
milk 29
4.3 Proportion of milk consumed 31
4.4 Reasons for consuming milk brands 35
4.5 Time period of consumption of the specific milk brands 36
4.6 Results of sensory analysis of tea 37
4.7 Results of sensory analysis of milk 39
4.8 Results of Rank preference test of tea 42
4.9 Results of Rank preference test of milk 44
4.10 Results of the solubility test of five brands of full cream milk
powder 46
4.11 Comparison of nutrition status of different milk powder
brands 49

CHAPTER-05
5.0 CONCLUSION 56

REFERENCES 57

APPENDICES 59
LIST OF TABLES

I. Table- 01 Composition of milk of various mammals 08

2. Table-02 Results of the Friedman test for consumer preference 23
3. Table-03 Results of Friedman: all pairwise comparisons (Conover) 26
4. Table-04 Age group of the consumers responded for the questionnaire 28
5. Table-05 Sex of the consumers responded for the questionnaire 28
6. Table-06 Income level of the consumers responded for the questionnaire 29
7. Table-07 Average monthly expenditure for milk(Rs.)by a consumer 30
for a family
8. Table-08 Expenditure on milk as a percentage of the household income 30
9. Table-09 Type of milk consumed as a percentage 31
10. Table-lO Reasons for consuming the milk/milk brands 35
11, Table-il Time period of consumption of the specific milk brand 36
12. Table -12 Results of Kruskal- Wallis Test on taste of tea 37
13. Table -13 Results of Kruskal- Wallis Test on odour of tea 37
14. Table -14 Results of Kruskal- Wallis Test on mouthfeel of tea 38
15. Table -15 Results of Kruskal- Wallis Test on colour of tea 38
16. Table -16 Results of Kruskal- Wallis Test on taste of milk 39
17. Table -17 Results of Kruskal- Wallis Test on odour of milk 40
18. Table -18 Results of Kruskal- Wallis Test on mouthfeel of milk 40
19. Table -19 Results of Kruskal- Wallis Test on colour of milk 41
20. Table-20 Results of Rank preference test(with tea) between different
brands of milk powders 42
21. Table-21 Results of Rank preference test(plain milk) between different
brands of milk powders 44
22. Table -22 Comparison of nutrition information given in different brands
of full cream milk powder 47
23. Table -23 Comparison of nutrition information given in skim milk
powder 54
LIST OF FIGURES

I. Figure-Ol - Main effects plot for median (for different milk brands) 24
Figure 02 -House hold income level Vs. percentage consumers 29
Figure 03 -Average monthly spending on milk(Rs.)by a consumer 30

iv
 Acknowledgement

For their kind assistance, advice and guidance, I am indebted to Prof. Arthur

Bamunuarachchi, Professor of Applied Chemistry, Department of Food Science and

Technology, University of Sri Jayawardenapura, and Dr. L.N. Senaweera, Director General,

Sri Lanka Standards Institution.

I wish to thank Dr.K.K.D.S Ranaweera, the Head, Department of Food Science and

Technology, University of Sri Jayawardenapura.

My thanks also due to the staff of the Quality Assurance Division who participated in the

sensory evaluation procedure and the consumers who participated.

My special thanks for Iresha and Nilanga who helped me in conducting the sensory panel.

I appreciate the assistance provided by the Grama Niladaries of the selected divisional

secretariate divisions.

Finally I thank my husband and my parents for the help and encouragement.

V
 STUDY OF THE CONSUMER PREFERENCE FOR MILK BRANDS IN
COLOMBO DISTRICT

P T A Jayasuriya
Department of Food science and Technology
University of Sri Jayawardenapura

ABSTRACT

Aim of this study was to find if there's significant difference for consumer preference in milk

brands available in the market, to identify if consumers identify the difference in

taste/odour/mouthfeel/colour in different brands and to find the proportion of consumers who

prefer fresh milk/spray dried milklsteri lized/pasteurized milk.

The consumer preference study was carried out in random selected 6 divisional secretariat

divisions in Colombo district. Data was obtained by interviewing consumers using the pre-

prepared questionnaire. Sensory evaluation of tea and milk was carried out using a sensory

evaluation form which included a rank preference.

This study revealed that there is a significant difference for preference in milk brands

available in the market in which Anchor brand has the highest preference and 83%

consumers preferred spray dried milk powder. Fresh milk consumption is 2%, and total of

11% consume fresh milk, spray dried milk powder in combination. Pasteurized milk

consumption is 3%, but they consume full cream milk powder along with pasteurized and

pasteurized flavoured milk. In sensory analysis it was found that only the taste of tea had a

significant difference and odour, mnouthfeel and colour did not have a significant difference

identified in tea and milk.

vi
 CHAPTER-i

1.0 INTRODUCTION

Milk as an article of food, dates back to the earliest recorded times. The importance of

milk in the human dietary cannot be overstressed.

Milk is considered as the most valuable and nutritious product for the human

consumption. It is the most suitable and elaborate substance provided by nature. Milk

cannot be preserved in its fresh condition for long time and soon it is fermented or

destroyed by the life activities of the different types of microorganisms that gain entrance

to milk from various sources.

Practically everyone consumes some milk or milk derivative, knowingly or

unknowingly. The first prerequisite of a food is that it must be palatable. It must be

relished and enjoyed when consumed. Milk and milk products are liked by most people.

There are great deal of variations which can be managed to make milk products

acceptable by those who do not care for it in its natural state. Though it is essential that

major constituents be present in a food, yet it s more crucial that most of these

constituents be readily available for utilization by human body. The percentage of

various food constituents of milk which are digested is very high. It is possible for

certain individuals to utilize as much as 98 percent of proteins and 99 percent of

carbohydrates and fat.

If a food is inherently clean, it is bound to increase the appeals of the average consumer.

The milk and milk products being clean, wholesome and nutritious attract the attention

of masses and create a desire for such food. Milk for direct consumption can be prepared

under very sanitary conditions maintaining the highest quality. In contrast to other foods,

milk contains constituents of all classes needed by the body.

Thus an interest of this important food is justified.

Milk may be defined as the normal secretion of the mammary glands of most mammals.

The nature designed milk as a food for the newly born and the growing young's. The

perfect composition of milk not only recommends itself for the growing organism, but is

also suited to satisfy the energy and vitamin requirements of the adult system.

It is a heterogeneous product in which fat, proteins, sugar, vitamins and mineral salts are

held in emulsion, colloidal suspension or solution n the major constituent, i.e. water.

In spite of its nutritional value, milk is mostly water (87%- 87.5%). Its nutrients are as

follows;

The protein content averages about 3.2%. Of this 80% is casein; the balance is

present in the whey-the portion remaining after the casein is removed. The white

colour of milk is due primarily to the calcium caseinate. Milk proteins are ideal in

that they are complete proteins and high in the essential amino acids.

Butter fat content averages about 3.8% but varies considerably with the breed of

cattle.

Milk contains about 4 % carbohydrates made up primarily of lactose or milk

sugar. Lactose is remarkable in that it only known to occur in milk. It is a

disaccharide made up of a molecule of glucose and a molecule of galactose.

Variety of milk and milk products are produced in the dairy depending on consumer

requirements. These include the following categories of products which are consumed in

Sri Lanka.

Fresh milk- Raw milk, pasteurized and sterilized, spray dried full cream milk, skim milk

(non fat)."Milk raw or fresh" means the normal, clear, lacteal secretion obtained by

complete milking, of one or more healthy cows or buffaloes without the addition of any

substances or extraction of fats or any other constituents.

'1
"Toned milk" means a product prepared by the abstraction of suitable quantity of milk

fat from cow milk or buffalo milk or combination of both.

"Skimmed milk" means, a product prepared from cow milk, buffalo milk or combination

of both, from which almost all the milk fat has been removed and containing not more

than 0.5 percent fat.

"Pasteurized milk" means, milk that has been heated in such a way that every particle of

milk is heated to at least 63°C, and held continuously at that temperature for at least 30

minutes, or heated to at least 71.5°C, and held at that temperature continuously for at

least 15 seconds, or any other approved temperature-time combination.

"Sterilized milk" means, milk that has been heated without appreciable loss of volume,

to a temperature of 100°C for a length of time sufficient to kill all the organisms present,

and contained for delivery in hermetically sealed containers.

There are different milk brands available in the local market.

The most basic outcome of a marketing strategy is an image of the product or brand in

the consumer's mind. This image consists of a set of beliefs, pictorial representations,

and feelings about the product or brand. It is determined by communications about the

brand as well as by direct experience with it.

In Sri Lanka per capita availability of cow milk is 4.01kg/year and Buffalo milk

1.33kg/year (Statistical Abstract-2005, dept. Census and Statistics).Whole dried milk per

capita is 1.42kg/year.

Per capita availability of whole dried milk(tinned)3 .46kg/year and per capita availability

of condensed milk 0.27kg/year (Statistical Abstract-2005, dept. Census and Statistics).

The gross imports of Whole dried milk(tinned) are 54.02(000 MT)

In Sri Lanka total import value for milk and milk products is (in Rs. Million) 17,760 for

year 2006.(Central Bank Annual report). This is 1.7% of total imports.

3
But local production of spray dried milk powder is insufficient for the demand. The

National milk production(million liters) for cow milk- 165 mn liters and Buffalo milk 32

mn liters.

Only two spray drying factories, namely Highland and Nestle continues the production

of spray drying milk powder in Sri Lanka. So there's a high demand for imported spray

dried milk powder. The major brands of imported milk powder are Anchor, Nestle, Red

cow, Anelene, Maliban, Lakspray, Raththi, Milgro. The major fresh milk (sterilized)

brands are Highland(fat free and full cream), Richlife(non fat and low fat),

Ambewela(fresh milk) Nestle, and Kotmale. There's a high competition among these

brands and even with high escalating prices consumers still tends to buy milk brands. So

this study of consumer preference is aimed in order to find if there's a significant

difference among these milk brands.

ri
Objectives of this study are;

To find if there's significant difference for consumer preference in milk brands

available in the market.

To find if the consumers identi1' a difference in taste/odour/mouthfeel/colour in

different brands.

To find the proportion of consumers who prefer fresh milk/spray dried

milk/sterilized/pasteurized milk.
 CHAPTER-02
2.0 LITERATURE REVIEW

Throughout his life span man retains a need for a large number of chemicals, known as

nutrients. The number and variety of his chemical needs does not change with age but

the proportionate amounts of each depend on many factors of which sex and the rate of

growth or accretion of new tissue is perhaps the most important if one excludes the

calories needed to support the basic life processes of the body and physical work

done.(Ohlson, 1958))

Milk is as ancient as mankind itself, as it is the substance created to feed the mammalian

infant. All species of mammals, from man to whales, produce milk for this purpose.

Many centuries ago, perhaps as early as 6000-8000 BC, ancient man learned to

domesticate species of animals for the provision of milk to be consumed by them. These

included cows (genus Bos), Buffaloes, sheep, goats and camels, all of which are still

used in various parts of the world for the production of milk for human

consumption.(Parihar,2006)

The role of milk in the traditional diet has varied greatly in different regions of the world.

The tropical countries have not been traditional milk consumers, whereas the more

northern regions of the world, Europe and North America, have traditionally consumed

far more milk and milk products in their diet. In tropical countries where high

temperature and lack of refrigeration has led to the inability to produce and store fresh

milk, milk has traditionally been preserved through means other than refrigeration,

including immediate consumption of warm milk after milking, by boiling milk, or by

conversion in to more stable products.(Parihar,2006)

Milk is considered as the most valuable and nutritious product for the human

consumption.
The results of recent experiments prove that milk is an optimum foodstuff for people

exposed to a heavy physical and psychological strain. Thus milk influences the power of

concentration positively and it produces a relaxing effect.

For many years it had been a good house hold remedy in Great Britain to drink a glass of

milk against insomnia just before bedtime. (Jackobsen, 1978)

The total milk consumption (as fluid milk and processed products) per person varies

widely from highs in Europe, and North America to lows in Asia. The custom of milk

consumption has varied greatly. (Parihar,2006)

Milk has a very complex composition. This differs, not only among the various species

but it also may vary much within any species or individuals within that species. Some of

its constituents, such as milk fat, milk sugar, and casein are not found elsewhere, either

in the body or in nature.

Milk is practically the only food stuff that contains all of the different substances known

to be essential for human nutrition.(Lampert, 1975)

Mothers milk is the best food for infants during the first few months of life. Infants are

usually weaned in the eighth or ninth month. By this time, they are accustomed to fruit

juices, cereals, and eggs. Milk however, is still the foundation of their diet. Nutritionist

recommend at least 3 glasses of milk a day for children (children under 9 years may use

smaller glasses)

Teen-agers require more milk to supply their extra needs for calcium and phosphorous

for the growth and development of bones and teeth. They also have requirements for

more calories and since their metabolism is greater due to the increased food, the need

for other minerals and vitamins also increases.

Milk is no longer considered as exclusively the food of children. As shown by research

in adult nutrition, the constituents of milk, particularly calcium and vitamins A,C and

riboflavin are essential for buoyant health; of these, with exception of vitamin C, milk is

7
the best source. Milk and milk products in general should play an important role in the

nutrition of the elderly. (Henderson, 1999)

The use of milk in the diet depends not only upon its availability, but also upon the

economic and cultural attitudes of the people .(Lampert, 1975)

2.1 Composition of milk

The composition of normal cows' milk varies to a great extent. There are any numbers of

tables giving the average composition of milk and each one differs slightly, but for all

practical purposes the composition of normal whole milk corresponds closely to the

figure in Table-0 1.

Table- 01 Composition of milk of various mammals

Water Fat Sugar Protein Ash

Cow 87.00 4.00 5.00 3.30 0.7

Human 87,41 3.78 6.21 2.00 0.30

Goat 85.71 4.78 4.46 4.29 0.76

Sheep 83.00 5.30 4.60 6.30 0.80

Mare 90.18 1.59 6.73 2.14 0.42

Ass 91.23 1.15 6.00 1.50 0.40

Rat 68.30 14.79 2.83 11.77 1.50

Monkey - 3.93 5.89 2.09 0.26

Buffalo 82.05 7.98 5.18 4.00 0.79

Camel 87.61 5.38 3.26 2.98 0.70

Reindeer 65.32 19.73 2.61 1.91 1.43

Lima 86.55 3.15 5.60 3.90 0.80

Hog 81.82 6.85 5.00 6.19 0.98

Dog 79.26 8.17 4.00 7.53 1.36

Cat 82.17 3.33 4.91 9.08 0.51

Rabbit 69.50 10.45 1.95 15.54 2.56

Elephant 68.00 19.60 8.80 3.10 0.50

Whale 70.10 19.60 - 9.50 1.00

Porpoise 41.11 45.80 1.33 11.19 0.57

Fox 81.88 5.42 5.11 - 0.88

Hippo 90.43 4.51 4.40 - 0.11

Dolphin 48.76 43.71 - - 0.46

Porcupine 31.00 - - -

(Atherton, 1977)

Milk consists of two phases, a fat phase and a water phase. The fat phase is dispersed as

globules in the water phase. The water phase contains lactose, protein, mineral

substances, and water soluble vitamins, either in a molecular solution or in a colloidal

solution. The fat phase, which largely consists of triglycerides, contains phospholipids,

steroids, and fat-soluble vitamins.(Jakobsen, 1978)

2.2 Fresh milk

Fresh milk or raw milk means the normal, clear, lacteal secretion(practically free from

colostrums) obtained by complete milking, of one more healthy cows or buffaloes

without the addition of any substances or extraction of fats or any other constituents.

(Food standard regulation, 1989)

The properties of liquid milk that require the most attention are safety to the consumer,

shelf life, and flavour. Safety is, of course, essential and consumption of raw milk cannot

be considered safe. Consequently, the delivery of raw milk is prohibited or severely

curtailed in many countries. Likewise, delivering milk that is not packed may involve a

health hazard.(Boekel et al,1999)

2.3 Dried milk powder

The most important use of the dried milk is as food for children. By drying the milk, high

nutritional content of milk, its especially nutritious protein, its calcium, the group of B-

vitamins and vitamins A and D from its butter fat can more conveniently be preserved.

As a form of manufacture, powder has received a high priority during and since war due

to the demand for national milk powder for baby foods.

The most important practical property of milk powder is its 'solubility' which is

measured by the proportion which can be reconstituted into solution or colloidal

suspension in water. (NIR)

With hot water and a high speed agitator, dissolution causes few problems, but

dissolving the powder in cold water under house hold conditions may be far from easy.

Instant powders disperse rapidly in cold water with gentle stirring.(Boekel et al,1999)

2.4 Skimmed milk powder

Skimmed milk powder is prepared from cow milk, buffalo milk or combination of both,

from which almost all the milk fat has been removed and contains about 0.05 per cent

fat. Skimmed milk powder contains 5% or less moisture and fat not more than

1 .5%.(NIR board of dairy technologist)

Skim milk contains all of the nutrients of milk with the exception of the fat and the

vitamins associated with fat. When these deficiencies are supplied from other sources,

skim milk is a wholesome food for human beings.

Skim milk is used by persons that desire a low caloric value in their diet.(Lampert, 1965)

10
2.5 Sterilized milk

Milk that has been heated without appreciable loss of volume, to a temperature of 100°C

for a length of time sufficient to kill all the organisms present, and contained for delivery

in hermetically sealed containers.(Food standard regulation, 1989)

Sterilization of milk is aimed at killing all microorganisms present, including bacterial

spores, so that the packed product can be stored for a long period at ambient temperature,

without spoilage by microorganisms. (Boekel et al,1 999)

2.6 Pasteurised milk

Milk that been heated in such a way that every particle of milk is heated to at least 63°C,

and held continuously at that temperature for at least 30 minutes, or heated to at least

71.5°C, and held at that temperature continuously for at least 15 seconds, or any other

approved temperature-time combination equivalent thereto, that will serve to give a

negative phosphatase test, and cooled immediately to a temperature of 10°C or less and

kept at that temperature until delivery.(Food standard regulation, 1989)

Purposes of pasteurization of milk are two fold. To make milk safe for human

consumption by destroying all bacteria that may be harmful to health, to improve the

keeping quality of milk and milk products.(NIR board of dairy technologists)

The only effect of pasteurization upon the nutritive properties of milk is the slight

destruction of vitamin C and a slight reduction in vitamin B potency. Otherwise

pasteurization does not appreciably deteriorate its quality or lessen its food

value.(Henderson, 1971)

2.7 Flavoured (pasteurised) milk

Flavoured milk means a product prepared from milk, sugar and chocolate, cocoa, coffee

or other permitted flavouring and with or without permitted food colours, stabilizer and

buffering agent.( Food standard regulation, 1989)

Flavours are added to the milk to give it better taste, so that its sales increase.(NIR board

of dairy technologists)

2.8 Malted milk

The product made by combining whole milk with the liquid separated from a mash of

ground barley malt and wheat flour, with or without the addition of sodium chloride,

sodium bicarbonate and potassium bicarbonate, in such a manner as to secure the full

enzymic action of the malt action, and by removing water. The resulting product contains

not less than 7.5% of butter fat and not more than 3.5% of moisture. (Lampert, 1975)

Because of their high nutritive value and pleasing flavour, malted milk products are

popular for infant and invalid foods as food beverages. Malted milk powder is used as a

food for invalids and convalescents and malted milk beverages flavoured with coca are

employed as a substitute for coffee, tea etc.(NIR board of dairy technologists)

2.9 Consumer and food interaction

Consumer behaviour has changed dramatically in the past decade. The term consumer

behaviour is defined as the behaviour that consumers display in searching for, using,

evaluating, and disposing of products and services that they expect will satisfy their

needs.

End-use consumption is perhaps the most pervasive of all types of consumer behaviour,

for it involves every individual, of every age and background, in the role of either buyer

or user, or both.(Lazarkanula and Schiffman, 2007)

Food habits is of necessity a multidisciplinary field. Most broadly, it analyses the human

from birth to death, from attitude toward food to the outcome of food intake. Food

attitudes are the opinions about food which people develop through childhood and

continue to modify throughout life.( Piggot, 1984)

12
Eating food should be a pleasurable experience, and in developed countries in which

consumers enjoy the choice of a wide range of foods. Eating experiences that are not

pleasurable will ultimately results in the failure of that product. (Rosenthal, 1999)

Food purchases may be summarized and described in two ways by the nutritionist who

wishes to evaluate the degree to which the food supplied may satisfy the nutritional

needs of the family. The food can be divided into a series of classes such as vegetables,

fruits, fresh milk equivalents, meat, fish and eggs, etc. The second way is to use a table

of proximate composition of foods to describe the food in terms of calories and a

selected number of nutrients supplied.

When food needs are defined for a group of people varying in age from infants to

retirees, it is necessary also to equate the family on the basis of age, sex and activities of

each family member.(Ohlson,1958)

The use of milk in the diet depends not only upon its availability, but also upon the

economic and cultural attitudes of the people. Not only is it the most important food

during early childhood, but in one form or the other it continues in our normal diet

throughout life. (Lamport, 1975)

2.10 Consumer preference studies

Information obtained from consumer studies are past behaviour of consumers, present

behaviour of consumers, estimates of future behaviour. Information may be obtained on

food selection and preparation, meal planning, quantities consumed, use of leftovers, or

amount of waste.

The consumer's behaviour in the grocery store may be observed, oral or written opinions

may be recorded, or specific preferences obtained between opinions may be recorded, or

specific preferences obtained between two experimental food products. In each case the

13
past experience of the consumer influences the response, and there is no assurance that

retesting in the future will give the same response.

Main objectives of consumer preference studies are determination of market potential,

introduction of new products, quality control of existing products, establishment of

specific factors of importance to the consumer, effect of advertising campaigns and

educational programs, effect of group feeding and methodological and statistical studies.

(Piggot, 1984)

2.11 Importance of sensory evaluation

Sensory evaluation is a scientific discipline used to evoke, measure, analyze and interpret

reactions to those characteristics of food and materials as they are perceived by the

senses of sight, smell, taste, touch and hearing.

Sensory evaluation also involves the interpretation of the responses, and the sensory

evaluation specialist provides links between the internal (the company) and the external

world (the market place) as they relate to a products sensory characteristics. These links

are forged to the degree that the processing and development specialists can anticipate

the impact of product changes in the market place.

The measurement of the sensory properties and determination of the importance of these

properties to consumer product acceptance represent major accomplishments in sensory

evaluation. In recent years, there has been a growing interest in the use of sophisticated

physiological and psychological approaches in measuring consumer behaviour. (Side!

and Stone, 1985)

2.12 Importance of sensory analysis

Sensory analysis is a specialized measurement science that involves eliciting complex

information from specially trained assessors. (Carpenter, 2000). Sensory analysis is the

examination of organoleptic attributes of a product by the sense organs.(ISO 6658:2005)

14
Sensory analysis can and should play an integral role in the management of product

quality in the food industry. Its benefits will be measured in terms of shorter lead time

for product development and in the accumulation of increased understanding of product

behaviour.(Ronald et al, 2000)

There are three main objectives in sensory analysis. Those in which the primary aim of

the test is to categorize, rank or describe the products, those in which the aim is to

distinguish between two or more products; and those in which reassurance is sought that

products do not differ.(ISO 6658:2005)

Sensory testing requires special controls of various kinds. If they are not employed,

results may be biased or sensitivity may be reduced. Most of these controls depend

directly upon, or are affected by, the physical setting in which the tests are conducted.

Major ones include control of irrelevant odour stimulation, elimination of psychological

distraction, and provision of a generally comfortable work environment.(ASTM, 1968)

2.13 Sensory properties of food

Taste:

The word 'taste' is derived from the middle English word tasten, meaning "to examine

by touch or taste".

The alternative usage of the word, as in the expression "good-taste", emphasis the

importance of taste to everyday human existence. Sensory analysts in the food industry,

the sense of these is key importance.(Ronald et al,2000)

The receptors for taste are taste buds, most of which are located on the tongue. However,

regions responsive to taste are also found on the palate, in the pharynx, on the tonsils and

epiglottis, and in some people at least, on the mucosa of the lips and cheeks, the under

side of the tongue, and in the floor of the mouth.

15
For major tastes exist. They are sourness, sweetness, saltiness and bitterness.

(ASTM,1968)

Odour:

Our sense of smell can detect different odours when sniffed through the nose, but is also

important for detecting volatiles given off by food items in the mouth as part of the

flavour perception. The sense of smell is a key input to sensory analysis.(Ronald et al,

2000)

Odour stimuli affect only a small area of yellow brown receptor cells located in the

ceiling of inner nose. In odour evaluation it is necessary that a substance is volatile

enough to get into the air near the sensory area. Many people can perceive a great many

different odours.

Odour and taste are senses more difficult to evaluate.(ASTM,196 8)

Mouth feel:

The texture or mouth feel of liquid foods, especially those which behave as Newtonian

fluids, is closely related to their viscosity. There are variety of objective measurements of

the textural properties of foods.(Amerine et al,1965)

Panel studies indicate that viscosity evaluation in the mouth is based on the food's flow

characteristics in the narrow channel formed by the tongue's surface and the hard palate.

The evaluation is made as soon as the food is introduced into the mouth, so it is unlikely

that the food's structure is modified by mixing with saliva at this time. Viscosity

evaluation is not restricted to stimuli developed in the mouth. A judgment may be made

before the food enters the mouth, for example, by shaking the container, stirring the

contents or tilting the container. When tilting the container judgment is based on the rate

at which samples flow down the sides of the container.( Brennan and Parker,1977)

16
Colour:

Colour (and general appearance) is one of the most important visual attributes in food.

Often, if the appearance is unattractive, a potential consumer may never experience the

other two major attributes. (flavour and texture)

Colour as seen by the human eye is an interpretation by the brain of the character of light

coming from. (Brennan and Parker 1977)

In many instances it is necessary to describe and evaluate appearance and colour

differences between products, and the assessors for these tasks will need a minimum

level of visual acuity and be able to distinguish colours. In other cases, the appearance of

a product may be of no direct interest, but it can nonetheless influence the perception of

the flavour and texture characteristics. (Ronald et al, 2000)

Flavour:

Flavour of milk is bland and slightly sweet because of its lactose content. A major

flavour sensation of milk is thought to be its particular mouth-feel, which results from

the emulsion of milk-fat, as well as the colloidal structure of the protein and some of the

calcium phosphate. The slight aroma of fresh milk is produced by a number of low

molecular-weight compounds, such as acetone, acetaldehyde, dimethyl sulphide, methyl

ketones, short-chain fatty acids, and lactones. Some of the volatile compounds

contributing to the flavour of milk are unique to the fatty portion of milk. Heat

processing may affect the flavour of milk. (Parihar, and Parihar, 2006)

2.14 Future trends in milk consumption

In the Arab world, camel's milk is widely consumed. Rich in vitamins B and C, this milk

is said to have 10 times more iron than cow's milk and is lower in fat.

The donkey milk is also rich in vitamins A, D, and E, calcium, and phosphorus, making

it beneficial for consumption. Also donkey milk contains less than 1% fat.

17
Reindeer milk, consumed and used as an ingredient in northern areas of the world, such

as Finland, presents certain difficulties. For starters, milking a feisty animal can be

problematic, and because milk yields tend to be very low, a lot of reindeer are needed.

Also the milk itself contains 22% fat, which is very high.

Although goat's milk is consumed worldwide, especially in developing areas, its market

remains specialized in the U.S., with artisan products such as goat's cheese having a

definite niche. Its recognition here may be increasing with a new ingredient

development, goat milk protein concentrate. (Pszczola, 2007)

18
 CHAPTER-03

3.0 EXPERIMENTAL

3.1 Study of the consumer preference for milk brands in Colombo district

The consumer preference study was carried out with a detailed questioner in random

selected (6 out of 13) divisional secretariat divisions in Colombo district.

Thimbirigasyaya

Colombo

Dehiwela-Mount Lavinia

Moratuwa

Ratmalana

Kesbewa

Kolonnawa

Kaduwela

Homagama

Hanwella

Paddukka

Maharagama

Jayawardenapura-Kotte

The selected divisional secretariat divisions were Homagama, Maharagama,

Thimbirigasyaya, Kesbewa, Jayawardenapura-Kotte and Dehiwela-Mount Lavinia. In

each Divisional secretariat division Grama Niladari areas were selected randomly. In

each Grama Niladari division, house holds were selected randomly. The selected sample

size was 100 house hold consumers.

19
The house hold survey was carried out between February 2008 and July 2008. The

questionnaire (Annex-Ol) was forwarded to the occupant and personally interviewed.

(house wife or the chief occupant) and the data were collected individually.

3.1.2 Method of statistical analysis

Finally Friedman test was carried out to find the significance (P<0.05) of the consumer

preference for milk brands in the collected data. The preferences were assigned with a
1st preference a value of 10, 21 preference a value of 9
given value for the analysis (i.e.

and 10th preference a value of 1)

After analysing for significance of the consumer preference for milk brands, further

analysis on pair wise comparison was carried out.

3.2 Sensory evaluation of tea with different milk brands

3.2.1 Materials:

Per one serving (individual)

01 cup of hot water

01 teaspoon of tea powder

02 teaspoonful of milk powder

02 teaspoonful of sugar

Disposable cups

3.2.2 Method

The sensory evaluation was carried out at the Quality Assurance division of Sri Lanka

Standards Institution, No.17, Victoria place, Elvitigala Mawatha, Colombo-08.

The panel consisted of 20 panelists.

Five brands of Milk powder were selected for this sensory evaluation. They were

Anchor(562), Raththi(696), Nespray(723), Highland(468) and Lakspray(73 5).

They were given a random number which had three digits.

20
Sample preparation was carried out according to above (materials) proportion of each

ingredient.

Each panelist was served individually with five different coded samples at the same

temperature.

Each panelist was provided with a sensory evaluation form(which included five point

hedonic scale) and the Ballot paper for rank preference test ,(Annex-02, Annex-03)

3.2.3 Method of statistical analysis

Statistical analysis was carried out using minitab statistical package (non-parametric

Kruskal wollis test)for sensory parameters.

For analysis of rank preference test, the rank assigned to each sample was totaled. The

samples were then tested for significant difference by comparing the rank totals between

all possible pairs of samples using the Freidman test.(Annex-06, at P=0.05)

3.3 Sensory evaluation of milk with different milk brands

3.3.1 Materials:

Per one serving (individual)

01 cup of hot water

02 teaspoonful of milk powder

01 teaspoonful of sugar

Disposable cups

3.3.2. Method

The sensory evaluation was carried out at the Quality Assurance division of Sri Lanka

Standards Institution, No.17, Victoria place, Elvitigala Mawatha, Colombo-08.

The panel consisted of 20 panelists.

Five brands of Milk powder were selected for this sensory evaluation. They were

Anchor(43 5), Raththi(3 68), Nespray(596), Highland(223) and Lakspray(762).

21
They were given a random number which had three digits.

Sample preparation was carried out according to the above(materials) proportion of each

ingredient.

Each panelist was served individually with five different coded samples at the same

temperature.

Each panelist was provided with a sensory evaluation form(which included five point

hedonic scale) and the Ballot paper for rank preference test .(Annex-04, Annex-05)

3.3.3 Method of statistical analysis

Statistical analysis was carried out using minitab statistical package (non parametric-

Kruskal wollis test)for sensory parameters.

For analysis of rank preference test, the rank assigned to each sample was totaled. The

samples were then tested for significant difference by comparing the rank totals between

all possible pairs of samples using the Freidman test.(Annex-06, at P=0.05)

3.4 Solubilily test

3.4.1. Materials:

Per one brand of milk powder (individual)

20 ml of hot water

01 teaspoonful of milk powder

Disposable cups

3.4.2 Method:

Solubility test was carried out by dissolving one teaspoonful of each milk powder brand

(used for sensory analysis- Anchor, Raththi, Nespray, Highland and Lakspray)

with 20 ml hot water individually.

The solubility was noted individually.

22
 CHAPTER-04

4.0 RESULTS AND DISCUSSION:

4.1. Results of the consumer preference for milk brands

4.1.2 Friedman Test: Response versus Treatment blocked by Block

S=155.72 DF=9 P=0.000

S = 259.93 DF = 9 P = 0.000 (adjusted for ties)

Table-02 Results of the Friedman test for consumer preference

Treatment N Estimated Median Sum of Ranks

Anchor 100 7.400 840.5

Anelene 100 0.000 467.5

Highland 100 0.200 563.5

Lakspray 100 0.100 528.0

Maliban 100 0.100 485.0

Milgro 100 0.000 453.5

Nespray 100 0.500 568.0

Ratthi 100 0.700 655.5

Redcow 100 0.000 467.5

Other 100 0.000 416.0

Grand median = 0.900

23
 Main Effects Plot (data means) for Median
8

6
C
. 5
C)

4-
0
C
3-.

2-
2

1-

0-

Anchor
Anchor Anelene Highland Lakspray Maliban MiIgro Nespray other Ratthi Redcow
Treatment_i

Figure-Ol Main effects plot for median (for different milk brands)

According to the results by the Friedman test statistically there is a significant

difference (P<0.05) between Anchor milk powder and the other brands.

According to the results (as given by the Table-03 ) statistically there is a significant

difference for consumer preference (P<0.05) between Anchor milk powder and the

other brands. One reason for this can be that the brand loyalty of the consumer to the

Anchor milk powder. This can be further confirmed by considering the rank sum of

8.49 given for Anchor milk powder. Therefore highest preference is given for Anchor

milk powder. The second highest rank sum value is given for Ratthi milk powder.

These two brands are marketed by the same company namely Fonterra. So the highest

market share of milk powder is kept with this company.

The third highest rank sum of 5.74 is given for Nespray milk powder. Nespray is

preferred for third place and this may be due to the reason that it has been in the market

for a longer period and the brand loyalty of the consumers.

24
The fourth highest rank sum of 5.69 is given for Highland milk powder even though it

is a locally manufactured milk powder.

Highland milk powder secures the fourth place. This is a 100% locally manufactured

product.

The fifth highest rank sum of 5.33 was attained for Lakspray milk powder. The sixth

highest rank sum of 4.9 attained for Maliban milk powder. The Red cow and Anelene

have scored the same rank sum value of 4.72 which gets the seventh place in consumer

preference.

The eighth rank sum value of 4,58 was attained for Milgro brand milk powder. The

least preferred is for other brands. Other category includes the consumers who prefer

malted milk and the fresh milk.

4.1.3. Friedman Test-all pairwise comparisons

Variables: Lakspray, Nespray, Anchor, Highland, Milgro, Ratthi, Redcow, Anelene,

Maliban, other

Mean rank: 5.33, 5.74, 8.49, 5.69, 4.58, 6.62, 4.72, 4.72, 4.9, 4.2

Treatment average sum of squares of ranks = 34840.5

Number of blocks = 99

Ti (chi-square) = 259.927652

df= 9

After Iman & Davenport (1980):

T2 (F) = 40.364484

p<0.000i

25
 Table-03 Results of Friedman: all pair wise comparisons (Conover)

Critical t (882 df) = 1.96265 7

Pair wise comparison ( Significance

Brands of milk powder)
Lakspray vs. Anchor significant
(1-312.51 > 54.743316)
Lakspray vs. Milgro significant
(174.51 > 54.743316)
Lakspray vs. Ratthi significant
(1-127.51 > 54.7433 16)
Lakspray vs. Redcow significant
(160.51> 54.7433 16)
Lakspray vs. Anelene significant
(160.51 > 54.7433 16)
Lakspray vs. other significant
(11121 > 54.743316)
Nespray vs. Anchor significant
(1-272.51> 54.7433 16)
Nespray vs. Milgro significant
(1114.51 > 54.743316)
Nespray vs. Ratthi significant
(1-87.51 > 54.7433 16)
Nespray vs. Redcow significant
(1100.51 > 54.743316)
Nespray vs. Anelene significant
(1100.51 > 54.743316)
Nespray vs. Maliban significant
(1831 > 54.743316)
Nespray vs. other significant
(11521> 54.7433 16)
Anchor vs. Highland significant
(12771 > 54.743316)
Anchor vs. Milgro significant
(13871> 54.7433 16)
Anchor vs. Ratthi significant
(11851 > 54.7433 16)
Anchor vs. Redcow significant
(13731 > 54.7433 16)
Anchor vs. Anelene significant
(13731 > 54.743316)
Anchor vs. Maliban significant
(1355.51 > 54.7433 16)
Anchor vs. other significant
(1424.51 > 54.743316)
Highland vs. Milgro significant
(11101> 54.743316)
Highland vs. Ratthi significant

26
(1-921> 54.743316)
Highland vs. Redcow significant
(1961 >54.743316)
Highland vs. Anelene significant
(1961 > 54.743316)
Highland vs. Maliban significant
(178.51 > 54.7433 16)
Highland vs. other significant
(1147.51 > 54.7433 16)
Milgro vs. Ratthi significant
(1-2021> 54.7433 16)
Ratthi vs. Redcow significant
(11881 > 54.7433 16)
Ratthi vs. Anelene significant
(11881 > 54.7433 16)
Ratthi vs. Maliban significant
(1170.51 > 54.7433 16)
Ratthi vs. other significant
(1239.51 > 54.7433 16)
Maliban vs. other significant
(1691 > 54.743316)

According to the table-03, statistically there is a significant difference for consumer

preference between some of the other brands as given.

When considering the further pairwise comparison there is a significant difference in

consumer preference between other milk brands too. They are Lakspray vs.Milgro,

Lakspray vs Ratthi, Lakspray vs Red cow, Lakspray vs Anelene, Lakspray vs Other,

Nespray vs Milgro, Nespray vs Ratthi, Nespray vs Red cow, Nespray vs Anelene,

Nespray vs Maliban, Nespray vs Other, Highland vs Milgro, Highland vs Ratthi,

Highland vs Redcow, Highland vs Anelene, Highland vs Maliban, Highland vs Other,

Milgro vs Ratthi, Ratthi vs Redcow, Ratthi vs Anelene, Ratthi vs Maliban, Ratthi vs

Other, Maliban vs Other. This may be the reason for brand loyalty and this preference

can be changed according to the market situation. The market share may change due to

price fluctuation of milk brands. In recent past there was a price increase in milk

powder.

27
 But According to the sensory analysis results of tea prepared from five different brand

of milk powder, highest preference for taste was given for Ratthi brand. With these

results we can interpret that consumers are much loyal to the brand name.

Table-04 Age group of the consumers responded for the questioner

Age group Percentage of responded consumers

<18 0

19-24 03

25-35 28

36-45 29

46-55 26

>55 14

Table-05 Sex of the consumers responded for the questioner

Sex Percentage of responded consumers

Male 14

Female 86

According to table 04 and 05, the majority of the responded consumers are female and

(in the selected sarnple)in the age group of 36-45.The second highest age group is

between 25-35 years and third highest age group is between 46-55. The forth highest is

for the age of>55 years and the least percentage is for the 19-24 years range. Each of the

respondents selects and buys the specific milk brand according to the family requirement

and to their preference.

28
4.2 House hold income and the average monthly expenditure on milk

House hold income level Vs.

percentage consumers

Figure 02 —House hold income level Vs. percentage consumers

Table-06 Income level of the consumers responded for the questioner

Income level of house hold(LKR) Responses

<50000 01

5000-10,000 11

10,000-15,000 19

15,000-20,000 28

>25,000 41

Majority of the consumers income level is Rs. >25,000/=. The next highest income level

is between Rs. 1 5,000-20,000/=.Third highest income level is between Rs. 1O,000/-

I 5,000/=.Fourth highest income level is between Rs. 5000/= -10,000/=. Lowest number

of responses were from the consumers whose income was <Rs. 5000/.

29
Table-07 Average monthly expenditure for milk(Rs.)by a consumer(for a family)

Average monthly expenditure for (No of responses)percentage of

milk(Rs.) consumers

<1000/= 08

I000/=-15001= 24

1500/=-20001= 25

2000/=-2500/= 16

>2500/= 27

Average monthly spending on

milk(LKR)by a consumer
1%
27%
<10001=
0 1000/= -1500/=
o 1500/= - 2000/=
020001= -2500/=
25%
>2500/=

Figure 03- Average monthly spending on milk(Rs.)by a consumer

Table-08 Expenditure on milk as a percentage of the household income

Expenditure as a percentage of income Percentage consumers

5-6% 14

7-10% 50

10-15% 28

>15% 8

30
When consider the percentage of monthly expenditure for milk (ally type of milk) per

house hold income, (According to the Table-08) fifty percent of the consumers in

Colombo district spend 7-10% of their house hold income on milk consumption. Twenty

eight percent spend 10-15% of the hold income on milk consumption. Fourteen percent

spend 5-6% of their hold income on milk consumption. Eight percent spend >15% of

their income for consumption of milk.

4.3 Proportion of milk consumed

Table-09 Type of milk consumed as a percentage

Type of milk consumed Percentage of consumers

Fresh milk 2%

Sterilized milk -

Non fat milk powder 4%

High calcium non fat milk powder 1%

Full cream milk powder 63%

Pasteurized milk -

Flavoured pasteurized milk -

Malted milk 1%

Fresh milk and Full cream milk powder 7%

Non fat milk and Full cream milk powder 11%

Pasteurized milk and Full cream milk 1%

powder

High calcium non fat and Full cream milk 4%

powder

Fresh milk, high calcium non fat and full 2%

cream milk powder

Fresh milk, sterilized milk non fat and full 1%

cream milk powder, pasteurized, flavoured

pasteurized

Full cream milk powder and pasteurized, 2

and pasteurized flavoured milk

Full cream milk powder and malted milk I

Proportion of consumers who consumes spray dried milk powder is 83%. For this

includes full cream milk powder, non fat and high calcium non fat milk powder

consumers. Out of these 63% of consumers solely consume full cream milk powder and

11% consumes both non fat and full cream milk powder, 4% consumes non fat milk

powder, 4% consumes both high calcium non fat and full cream milk powder, 1%

consumes High calcium non fat milk powder. The reason for consumption of higher

proportion of spray dried milk powder could be due to the convenience, availability and

most consumers have been consuming this spray dried milk powder for a longer period.

Consumers are aware of the nutritive value and they prefer spray dried milk.

The nutritive value of dry milk is essentially that of milk before drying. It is known that

except for the ascorbic acid content, most of the vitamins present suffer little change

during processing. It was also found that there is a loss during drying of less than 10% of

the vitamin.

In the kitchen of the home either dried, whole or skim milk is frequently used because of

it is convenient. Housewives have learned that dry milk may give satisfactory results

even when preparation of almost any dish in which fluid milk was used previously. On

the other hand, milk powder takes up only one-eight of the space of the original milk.

Besides milk in powder form can be kept for a long period as much as six to eight

months under tropical conditions.(NIR Board of dairy technologist)

32
in Sri Lanka total import value for milk and milk products is (in Rs.Million) 17,760 for

year 2006.(Central Bank Annual report). This is 1.7% of total imports. Major reason for

spending 1.7% of total imports is that local production of spray dried milk powder is

insufficient for the demand in the country. This is fairly a high percentage expenditure

for a developing country.

The main reason for consuming non fat and high calcium non fat milk is due to health

consciousness of the consumers.

Milk and milk products in general play an important role in the nutrition of the elderly.

The digestibility of milk also makes it a suitable food for older people.

The newer low-calorie dairy foods are especially useful in the nutrition of adults where

less fat is required.(Henderson, 1971)This includes people who have higher cholesterol

level. This is where they consume more of non fat milk powder. The effect of milk on

cholesterol is probably connected with the high content of glutamic

acid.(Jacobsen,l 978)Therefore people who have cardiovascular diseases tends to

consume non fat milk powder.

Skimmed milk powder is also used as an alternative of ordinary milk, used as a food,

used almost in every home, cheese ,yorghurt, ice cream, lassi, tea etc., can be prepared

from it. (NIR Board of dairy technologist)

Since many elderly people are on restricted budgets, the economy of milk as compared

to many other foods is an important factor indicating their more general use. With the

restriction of the intake of calcium in older people results in the withdrawal of calcium

from the bones with the resultant weakening of the bone structure.(1-Ienderson, 1971)

Bone loss is a universal phenomenon of aging, which increases with age in both male

and females. A prevailing form of bone loss is osteoporosis which is severe bone

thinning problem. It causes weak, brittle bones that can fracture easily even under non

strenuous conditions. The disease occurs slowly and painlessly over a period of many

33
years. The signs lower backache, curvature of the spine, tooth loss and fractured bones

usually occur in the advanced stage of the disease.(Rosenthal,1991)

So the aging consumers consume more of the high calcium non fat milk due to above

reasons.

The question of whether an increased intake of calcium retards the rate of bone loss, or

conversely, whether a low calcium intake contributes to osteoporosis has elicited much

controversy. Although calcium may not be the sole therapeutic agent in the treatment of

osteoporosis, dietary calcium given in sufficient amounts during skeletal growth period

has an undisputed effect on the future bone health by inhibiting the rate of bone loss.

(Rosenthal,1991)

Proportion of consumers who consumes only fresh milk is 2%. But 7% consumers

consume both fresh milk and full cream milk powder. 2% of consumers consume fresh

milk, high calcium non fat and full cream milk powder in a combination.

1% of consumers consume fresh milk, sterilized milk, non fat and full cream milk

powder, pasteurized milk, flavoured pasteurized milk.

The fresh milk consumption is limited to a lower percentage may be due to the fact that

unavailability of the product. Some consumers have commented on this and if fresh milk

is available throughout, this percentage would increase substantially. Another reason

may be the shelf stability and quality of the fresh milk. Chance for possible adulteration

can be another reason. This is done by adding water to the milk.

Milk prices vary within the country and this is another reason.

Usually milk destined for the liquid beverage market should be of the highest quality and

therefore commands a corresponding price. (Roserithal,1991)

Proportion of consumers who consume pasteurized milk is 3%, but they consume full

cream milk powder along with pasteurized and pasteurized flavoured milk.

34
Lower consumption of pasteurized milk may be due to the reasons of shorter shelf life

and the price of the product.

4.4 Reasons for consuming milk brands

Table-lO Reason/reasons for consuming the milk/milk brands

Reason or Reasons for using the milk Percentage consumers

brands
1. Availability I

2. Price 6

3. Taste 28

4. Quality 28

5. Convenience 3

6. Other 3

7. Taste, quality, convenience 3

8. Taste and quality 13

9. Taste and other 2

10. Taste and availability 1

11. Availability, taste, convenience 1

12. Availability, price 2

13. Price , quality 2

14. Price, taste, quality 2

15. Price, taste I

16. Price ,quality, convenience I

17.Quality, convenience 2

1 8.Availability, price, taste, quality 1

61
Referring to the results summarized in the table-lU, 28 % of consumers say that they

purchase the specific milk brand because of taste and 28 % of consumers say that they

purchase the specific milk brand because of quality. These consumers are mainly the

consumers who buy Anchor milk powder.

13% consumers say that they purchase milk brands because of taste and quality. 6% say

that they purchase milk brand because of price and most of them are using lower priced

milk. 3% say that they purchase milk because of convenience. 3% say that they purchase

milk because of other reason, this mainly include the health conscious consumers who

buy non fat/high calcium non fat milk. Another 3% say that they buy because of taste,

quality and convenience.

4.5 Time period of consumption of the specific milk brand

Table-il Time period of consumption of the specific milk brand

Time period Percentage consumers

<2 years 12%

2-5 years 25%

6-10years 11%

10-20 years 36%

> 20 years 16%

According to the summery (table-i 1), highest percentage of consumers (3 6%) has used a

specific milk brand for 10-20 years. The second highest percentage of consumers (25%)

has used a specific milk brand for 2-5 years. The some of the consumers who have used

a specific milk for a lesser time period(< 2 years) have changed the brand due to the

price increase.

Majority of the consumers were reluctant to comment on different milk products.

Majority of consumers are aware of what is fresh milk and non fat milk powder. Lesser

36
amount of consumers is aware of what is full cream milk powder. Most of the consumers

are unable to define what is sterilized, pasteurized and flavoured pasteurized milk.

Consumer knowledge on different milk products as included in the clause 08 of the

questionnaire is very poor.

4.6 Results of sensory analysis of tea

Table -12 Results of Kruskal- Wallis Test on taste of tea

C2 N Median Ave. rank Z

1-Lakspray 3 3.000 57.2 0.40

2-I-Iighland 6 1.000 20.5 -2.61

3-Nespray 28 3.000 49.1 -0.31

4-Anchor 44 3.000 48.7 -0.56

5-Ratthi 19 4.000 65.2 2.46

Overall 100 50,5

H=11.72 DF=4 P=0.020

H= 12.20 DF=4 P=0.016 (adjusted for ties)

Table -13 Results of Kruskal- Wallis Test on odour of tea

C2 N Median Ave. rank Z

l-Lakspray 21 3.000 37.3 -2.35

2-Highland 20 4.000 53.3 0.47

3-Nespray 20 4.000 59.6 1.56

4-Anchor 20 4.000 52.0 0.25

5-Ratthi 19 4.000 51.1 0.11

Overall 100 50.5

37
H=6.54 DF=4 P=0.162

H = 7.70 DF = 4 P = 0.103 (adjusted for ties)

Table -14 Results of Kruskal- Wallis Test on mouth feel of tea

C2 N Median Ave. rank Z

1-Lakspray 20 4.000 47.9 -0.45

2-Highland 20 3.000 36.0 -2.50

3-Nespray 20 4.000 54.8 0.74

4-Anchor 20 4.000 58.8 1.43

5-Ratthi 20 4.000 55.0 0.78

Overall 100 50.5

H=7.75 DF=4 P=0.101

H = 8.96 DF = 4 P = 0.062 (adjusted for ties)

Table -15 Results of Kruskal- Wallis Test on colour of tea

C2 N Median Ave. rank Z

1-Lakspray 20 4.000 59.8 1.61

2-Highland 20 3.000 40.1 -1.79

3-Nespray 20 4.000 49.2 -0.23

4-Anchor 20 4.000 49.4 -0.19

5-Ratthi 20 4.000 54.0 0.61

Overall 100 50.5

H = 4.99 DF =4 P = 0.288

H = 5.67 DF = 4 P = 0.225 (adjusted for ties)

38
There was a significant difference on taste for five samples of tea prepared from the five

different brands of milk. Therefore the most preferred (taste) sample with respect to

taste, was the tea which was prepared with Ratthi brand full cream milk powder. The

least preferred sample was the tea which was prepared from Highland full cream milk

powder.

This may be the reason that most consumers are used to the taste of the imported milk

powder and they prefer the taste of imported milk over locally manufactured Highland

milk powder.

There were no significant difference on odour, mouthfeel and colour for tea prepared

from the five different brands of full cream milk powder.

Even though there was a significant difference on taste for tea prepared from the five

different brands of milk there was no significant difference by the rank preference test

for five brands of milk. This means when consider the preference for tea there is no

significant difference among the panelists preference for five brands of milk.

4.7 Results of sensory analysis of milk

Table -16 Results of Kruskal- Wallis Test on taste of milk

C2 N Median Ave. rank Z

1-Anchor 4 4.000 60.5 0.70

2-Ratthi 14 3.000 53.4 0.40

3-Highland 32 3.000 53.4 1.77

4-Lakspray 41 2.000 43.7 -1.96

5-Nespray 9 2.000 46.1 -0.48

Overall 100 50.5

H = 5.23 DF =4 P = 0.264

39
H = 5.45 DF = 4 P = 0.244 (adjusted for ties)

Table -17 Results of Kruskal- Wallis Test on odour of milk

C2 I N Median Ave. rank Z

1-Anchor 3 3.000 50.5 0.00

2-Ratthi 12 3.000 55.5 0.64

3-Highland 31 3.000 46.6 -0.89

4-Lakspray 46 3.500 53.5 0.97

5-Nespray 8 2.000 40.5 -1.02

Overall 100 50.5

H=2.37 DF=4 P=0.669

H = 2.46 DF = 4 P = 0.651 (adjusted for ties)

Table -18 Results of Kruskal- Wallis Test on mouthfeel of milk

C2 N Median Ave. rank Z

1-Anchor 4 3.000 40.5 -0.70

2-Ratthi 10 3.000 56.5 0.69

3-Highland 33 3.000 56.0 1.32

4-Lakspray 44 2.000 46.4 -1.25

5-Nespray 9 3.000 48.3 -0.24

Overall 100 50.5

H=3.00 DF=4 P=0.558

H = 3.12 DF = 4 P = 0.538 (adjusted for ties)

Table -19 Results of Kruskal- Wallis Test on colour of milk

C2 N Median Ave. rank Z

1-Anchor 3 3.000 50.5 0.00

2-Ratthi 10 3.000 56.5 0.69

3-Highland 23 3.000 47.0 -0.66

4-Lakspray 53 3.000 50.1 -0.14

5-Nespray 11 4.000 54.1 0.44

Overall 100 50.5

H=0.94 DF=4 P=0.919

H = 0.98 DF = 4 P = 0.913 (adjusted for ties)

There were no significant difference on taste, odour, mouthfeel and colour for milk

prepared from the five different brands(Arichor, Ratthi, Nespray, Lakspray and

Highland) of full cream milk powder.

When the milk was served with tea the panelist identified a significant difference on taste

but it was not so, when the milk was given without tea. This can be due to the reason that

along with the tea the taste profile may have changed and also due to the relationship of

the lactose and chloride contents the taste of different milk brand may not be identifiable.

(Atherton and Newlander, 1977)

The taste, odour and mouthfeel may have not been identified as a difference since fat and

protein content give body to the flavor, and these different brands are almost equal in

these content. . Milk with low fat tests and correspondingly low solids not fat, will taste

somewhat flat while the milks with higher percentage of these constituents will have a

fuller flavour. (Atherton and Newlander, 1977)

41
The colour of milk powders, irrespective of the process produced by the process of

preparation, is caused by the amount of fat which they contain. Two yellowish pigments

contribute to the colour of milk-carotenes and riboflavin. The fat-soluble carotenes are

found in the milk-fat; the riboflavin soluble in water. (Parihar and Parihar,2006). They

are of a butter-yellow colour when the fat content is high; whitish and with but little

yellow colour when made from skimmed milk; and when made from partially skimmed

milk, the colour is between the two.(Nelson and Trout, 1964) The fat content is almost

similar(ranging from 29.3 to 26) in the five brands used for the sensory analysis.

Therefore the colours of both milk and tea have not been significant difference.

Also there was a significant difference (when prepared without tea) between milk by the

rank preference test with Highland and Anchor, Highland and Ratthi, Highland and

Lakspray, Highland and Nespray. This significance difference between Highland and

other brands is due to the reason that there is a identifiable difference in preference for

the Highland milk and the other brands given to the panelists. Flavour of milk is bland

and slightly sweet because of its lactose content. A major flavour sensation of milk is

thought to be its particular mouth-feel, which results from the emulsion of milk-fat, as

well as the colloidal structure of the protein and some of the calcium phosphate.

4.8. Results of Rank preference test of tea( between different brands of milk

powders)

Table-20 :Results of Rank preference test(with tea) between different

brands of milk powders

Lakspray- Highland- Nespray- Anchor- Ratthi-

Panelist 735 468 723 562 696
1 2 3
1 5 4
2 4 5
3 1 2
-I

3 1 2
4 2 5
4 3 1

42
 5 5 4
2 3 1
6 1 2
4 3 5
7 3 5
4 1 2
8 3 5
4 2 1
9 1 3
5 2 4
10 4 5
2 3 1
11 4 5
3 1 2
12 4 5
1 3 2
13 2 1
3 4 5
14 1 5
2 3 4
15 1 4
2 3 5
16 4 5
3 2 1
17 4 3
4 4 3
18 1 5
3 4 2
19 2 5
4 3 1
20 4 2
1 5 3
Rank
sums 56 82 58 56 51

According to that;

The difference between rank total pairs(with tea),

Highland-Lakspray -(82-56)= 26

- Nespray -(82-58)= 24

-Anchor -(82-56) 26

- Ratthi -(82-5 1)= 31

43
Nespray - Lakspray -(58-56)=02

- Anchor -(58-56)02

- Ratthi -(58-51)=07

Anchor - Lakspray -(56-56)0

- Ratthi -(56-51)=05

The tabulated value at P=0.05 for 20 panelists and five samples from table 01(appendix

II) is 28. Therefore statistically there is no significant difference between any brand of

milk powder.(when prepared with tea)

4.9. Results of Rank preference test of milk( between different brands of milk

powders)

Table-21 Results of Rank preference test(plain milk) between different brands of

milk powders

Anchor- Ratthi-

Panelist 435 368 Highland-223 Lakspray-762 Nespray-5 96

1 3 4 5 2 1

2 1 2 5 3 4

3 4 3 5 1 2

4 3 1 4 2 1

5 5 3 4 1 2

6 2 3 5 4 1

7 3 1 5 4 2

8 2 1 3 5 4

9 1 3 2 4 5
 10 4 1 3 2 5

11 1 2 5 3 4

12 1 2 5 3 4

13 4 1 5 3 2

14 2 3 5 1 4

15 1 4 5 3 2

16 4 3 5 1 2

17 1 3 5 2 4

18 2 1 5 3 4

19 2 3 4 1 5

20 2 1 5 3 4

Rank sums 48 45 90 51 62

According to that;

The difference between rank total pairs(milk),

Highland - Anchor (90-48) 42

- Ratthi (90-45)= 45

-Lakspray(90-5 1)= 39

-Nespray (90-62)= 28

Nespray -Anchor (62-48)14

-Ratthi (62-45)17

-Lakspray(62-5 1)= 11

Lakspray -Anchor (51 -48)=03

-Ratti (51-45)06

Anchor -Ratthi (48-45)03

45
The tabulated value at P=0.05 for 20 panelists and five samples from table 01(appendix

II) is 28. Therefore statistically there is a significant difference between milk (when

prepared without tea)I-Iighland and Anchor, Highland and Ratthi, Highland and

Lakspray, Highland and Nespray.

The tabulated value at P=0.05 for 20 panelists and five samples from table 01(appendix

II) is 28. Therefore statistically there is no significant difference between Nespray and

Anchor, Nespray and Ratthi, Nespray and Lakspray milk powder.

Also statistically there is no significant difference between Lakspray and Anchor,

Lakspray and Ratthi.

Also statistically there is no significant difference between Anchor and Ratthi.

4.10 Results of the solubility test of five brands of full cream milk powder

Anchor, Ratthi and Nespray full cream milk powders solubility were almost equal.

Lakspray full cream milk powder was less soluble than Anchor, Ratthi and Nespray.

Highland full cream milk powder was the least soluble out of all the other four (Anchor,

Ratthi ,Nespray and Lakspray) full cream milk powders.

Solubility of Anchor, Ratthi and Nespray full cream milk powders were equal.

Solubility of Lakspray full cream milk powder was lesser than Anchor, Ratthi and

Nespray, but it was higher than Highland full cream milk powder. Therefore least soluble

brand out of these five brands is Highland full cream milk powder. When dissolving

Highland milk powder there were undispersed lumps formed.

In instant milk powder, the powder is considered instant if the dispersibility is at least

85%(whole) or 90% (skim). To achieve instant properties of whole milk powder two

conditions must be fulfilled. The powder must be agglomerated and provided with a

wettable surface. Active agents such as lecithin are added To achieve a wettable surface.

Among the surface active agents available the lecithin is the most acceptable additive,
because it is the natural component of milk. It is also superior as to the functional

performance, i.e. achieving of instant properties. (Pi secky, 1971)

This might be the reason for higher solubility of the above brands(Anchor, Ratthi

Nespray) and lower solubility of Lakspray and Highland brands. Since Highland is the

locally manufactured milk powder, the use of surface active agent may be restricted due

to the higher cost of production.

Two defects pertaining to the body and texture of dry whole milk may be noted as lumpy

and caked. A lumpy powder definitely lacks homogeneity. Hard lumps ranging in size

from a grain of wheat upwards may be interspersed throughout. This defect is found

more frequently in the spray-process.(Nelson and Trout, 1964)

The most important practical property of milk powder is its "solubility" which is

measured by the proportion which can be reconstituted into solution or colloidal

suspension in water. Spray powder usually gives figures of about 99 percent. While

roller powders give figures of about 90 per cent. (NIR Board of Dairy Technologists)

After adding water the powder should be reconstituted completely and readily to a

homogenous mixture, similar in composition to the original product. Complete

reconstitution of means that no undissolved pieces or flakes are left and that neither

butter grains, nor oil droplets appear at the top of the solution.

"Readily reconstituted" means that during mixing of powder and water no lumps are

formed because these are hard to dissolve. In the ideal situation the powder will

disperse rapidly when scattered on cold water; this is called "instant powder". Special

processing steps are needed to attain this property. The importance of instance properties

closely depends on the kind of application. They are paramount for use in the house hold,

e.g. to reconstitute the powder to milk for liquid consumption.

An important property of milk powder is its ease of dissolution in water or, more

precisely, of dispersing it.

47
instant powders disperse rapidly in cold water with gentle stirring. The dispersibility is

not related to the solubility of the powder, but due to the rapid penetration of water in a

mass of powder. Due to this penetration the powder particles disperse separately in the

water, where they can subsequently dissolve.

The instant properties depend on the phenomena occurring when a quantity of powder is

brought into or upon water. (Geurts et al,1999)

Penetration of the aqueous solution is also slowed down by dissolution of powder

constituents in the water, thereby increasing liquid viscosity. Lactose, the main

constituent, is present in an amorphous state, in fact an extremely concentrated solution;

hence, it dissolves quickly to form highly viscous solution.

To give powder instant properties, it thus should be allowed to agglomerate so that at

most a few fine particles are left; because of the agglomeration, the pores thorough

which the water primarily penetrates are much wider. This means that the agglomerates

are readily dispersed; subsequently they dissolve, which may take a minute or so. It is

also important that the agglomerates be strong enough to avoid their easy disintegration

if the powder is subjected to external forces, as during packing and shaking.

In addition, whole milk powder should be lecithinized to ensure a small contact angle.

Other properties of the powder may slightly affect the dispersibility, e.g. the force need

to pull adjoining particles apart: or the particle density, which determines weather the

particles will sink. (Boekel et al,1999)

Insolubility can be determined in various ways. The powder should be dissolved under

standardized conditions(concentration, temperature, and duration and intensity of

stirring).

This is referred to as "solubility index" but this is a confusing expression because it

concerns an insolubility figure or insolubility index. The insoluble fraction

predominantly consists of protein. In whole milk powder, flocks of coagulated protein

with entrapped milk fat globules(the so-called flecks) may float to the surface; the

quantity involved usually is more than the sediment.

The insolubilization of a fraction of the milk powder is related to heat coagulation.

Consequently, the extent to which it occurs greatly depends on the time during which the

drying material is at high temperature and on the degree of concentration during drying.

Preheating and homogenization increases insolubility.

The insolubility of whole milk powder is increased more readily than that of skim milk

powder.

4.11 Comparison of nutrition status of different milk powder brands

Table -22 Comparison of nutrition information given in different brands of full

cream milk powder

V 0 '0
- - - V

hi
EA
0
0 - z
- all * 0

EnergykJ 2130 2090 2079 2080 2150 510 kcal 2120 2150
Proteing 24.1 25.0 26.4 25.0 23.5 24.3 23.3 24
Carbohydrate 37.5 39.5 Lactose- 39.1 39.5 37.8 38.8 Lactose-
______ ________ 38.7g 36
Fat g 29.3 26 26 26.8 29.0 28.8 28.8 26
Moisture- - - 3.Og - 3.0 - - 2.7
max
VitarninA 540 25001U 20501U 960 1500 750 350 1100
Itg ________ _________ ______ IU
Vitamin D3 10 400 IU 208 IU 8.0 322 10(vita - 50 IU
_____ _______ ________ _____ ______ minD)
Vitamin C 9.0 5.9 - 12 - - 50 7.22
mg
Riboflavin 1.5 1.5 - 1.8 1.25 1.7 1.5 1.24
mg
Tl1iamine 0.2 0.14 0.3 - 0.29
mg
Vitamin B6 0.2 0.2 mg - 0.3 - - - 0.32

Folate ig 27 27 mcg - 26 - - - -
Vitamin B12 2.0 2.0mcg - 2.1 1.8 3.1 jig 2.5 2.7 jig
mg meg jig
Calcium mg 1 800 1 970 1 930 1 940 1 845 1 960 930 915
Phosphorus 660 750 697 750 660 - 740 715
mg

Magnesium 77 60 100.75 84 60 - 82 ~ 110

mg ______

Zinc mg 2.5 02 - 2.7 - 2.8 2.9

Iodine .tg 61 60rncg - 61 __ - 29
Sodiummg 240 329 387.5 290 250 - 300 377
Potassium 1130 894 1085 1310 1100 1565 1210 1169
mg

Pantothenic - 2.8 - 2.1 1.9 - - 2.44

Mg

Biotin - 40 mcg -
27 tg - -
- 23 ig
Vitamin E - - - - - -
- 760 jtg
Manganese
30 .tg
Choline - 88 mg - 100 .tg - - -

Niacin - 0.68 mg - - - - - 0.5 mg

** Red cow(presently as Anchor instant)

According to table-22, Maliban and Nespray have the highest percentage of energy

value. Anchor brand has the second highest percentage of energy value. Red cow

(presently Anchor instant) and Milgro has the third highest energy value. Lakspray,

Ratthi and Highland has lower levels of energy comparing to other brands respectively.

Highest fat content(29.3 %and 29.0% respectively) included in Anchor and Nespray milk

powder. The second highest fat content is for Milgro and Red cow brands (28.8% ).

Ratthi brand has the third highest percentage (26.8%) of milk fat. The least fat content of

26.0% is for Lakspray, Highland and Maliban.

The highest content of carbohydrate is with Lakspray, Ratthi and Nespray. Highland and

Red cow has the second highest carbohydrate content. Milgro and Anchor has the third

highest content of carbohydrate. Maliban has the lowest carbohydrate content of all the

above brand.

These energy values are given by carbohydrate (lactose) and fat in the milk.

Lipids are valuable and some even absolutely necessary constituents of a good health.

Lipids are important biological components of the membranes of all the body's cells. In

addition, fat is the body's main storage form of energy which is needed to perform all

50
muscular work. Fat is a compact energy source, furnishing 9.3 kcal/g, more than any

other nutritional needs. Some essential nutrients are soluble in fat only and therefore are

found primarily in foods that contain fat. These are essential fatty acids and the fat

soluble vitamins A,D, E, and K. Milk contain essential fatty acids linoleic acid(2.1%),

linolenic acid(O.5%) and arachidonic acid(O. 1 4%).(Rosenthal, 1991)

Highest protein content is in Highland brand milk powder. Ratthi and Lakspray have the

second highest protein content. Anchor, Milgro and Maliban has the third highest content

of protein. Lowest content of protein is in Nespray brand milk powder.

The high nutritive value of milk protein was dramatically demonstrated in the treatment

of kwashiorkor, a type of protein malnutrition found among children in areas where

people subsist largely on plant protein. Milk proteins are particularly rich in essential

amino acids. Lysine is one of the essential amino acids which is abundant in milk

proteins, while cereal proteins are generally deficient in this amino acid. The best

guarantee of sufficient amino acid intake is to consume complete proteins, such as those

in milk or to eat mixtures of protein-complementary foods.

Energy is the body's top priority, and carbohydrates and fats are the primary fuels for its

generation. Again in this respect, milk also acts as a complete food due to its content of

fat and lactose. (Ro senthal, 199 1 )

Lakspray has the highest content of Vitamin A and Highland has the second highest

content of Vitamin A. Third highest content of vitamin A is in Nespray brand. Maliban

has fourth highest content of vitamin A. Fifth highest content of vitamin A is in Milgro

brand milk powder. Anchor has sixth highest content of vitamin A and lowest in Red

cow brand.

Lakspray has the highest content of Vitamin D and Nespray has the second highest

content of Vitamin D. Third highest content of vitamin D is in Highland brand. Anchor

51
and Milgro has similar content of Vitamin D of 10 fig. Ratthi has 8 .tg and Maliban has

501U.

Red cow has highest content of Vitamin C. Ratthi has second highest content of it.

Anchor, Maliban and Lakspray have lower content in descending order. In Highland,

Nespray and Milgro it is not indicated. Milk is not a preferred source of this vitamin

since part of it is destroyed during processing.

Highest content of Riboflavin is in Ratthi and Milgro brands and others contain almost

similar amount and lowest value given in Maliban brand.( except highland it is not

given)

Milk is a particularly valuable source of vitamin B2(riboflavin). The content of vitamin

B complex in milk is fairly constant since the microorganisms in the rumen of dairy cow

synthesize these vitamins regardless of concentration of these vitamins in the cow's diet.

(Rosenthal, 1991)

Thiamin content of Ratthi, Nespray, Milgro and Maliban are almost similar, whereas in

other brands it is not included.

Vitamin B6 content of Ratthi and Maliban is higher than Anchor and Lakspray, where as

in other brand it is not declared.

Vitamin B 12 content is highest in Milgro brand and Maliban has second highest content

of it. Third highest content of B 12 is in Red cow brand, Anchor, Lakspray and Ratthi has

the forth place. The lowest content is in Nespray.

Folate content is almost similar in Anchor, Lakspray and Ratthi,where as in other brands

it is not declared.

Moisture content is similar in Highland and Nespray. Maliban has lower moisture

content of these three brands. In all the other brands moisture content is not declared.

Highest content of calcium is declared in Lakspray brand milk powder. Second highest

content of calcium is declared in Milgro milk brand. Third highest content of calcium is

52
declared in Ratthi. Fourth highest content of calcium is declared in Highland and

Redcow milk brands. Fifth highest content of calcium is declared in Maliban. The lowest

highest content of calcium is declared in Nespray and Anchor, in which Anchor has the

lowest of all.

Ratthi and Lakspray have highest content of phosphorus. Red cow has second highest

content of phosphorous declared. Maliban has third highest content of phosphorous

declared. Highland has fourth highest content of phosphorus. Anchor and Nespray has

the lowest phosphorus of all.

Highest content of magnesium is in Highland and Maliban brands. Second highest

content is in Red cow and Ratthi. Third highest content is inAnchor brand and the lowest

content is in Nespray and Lakspray.

Zinc content of Anchor, Lakspray, Ratthhi, Redcow and Maliban is almost similar. In

Highland ,Nespray and Milgro brands it is not declared.

Iodine content of Anchor, Lakspray and Ratthi is highest and lowest in Maliban brand,

where as in other brands it is not declared.

In general milk is regarded as a significant source of cobalt, iodine and zinc and a poor

source of dietary manganese, iron and copper. (Rosenthal, 1991)

Highest potassium content is in Milgro brand. Second highest content is in Ratthi brand.

Third highest is in red cow brand. Fourth highest is in Maliban brand. Fifth highest is in

Anchor and Nespray brand. Sixth highest is in Highland brand and the lowest is in

Lakspray brand milk powder.

53
Table -23 Comparison of nutrition information given in skim milk powder

Nutrient Bonlac (per I OOg Anelene

Carbohydrate g 52.33 52.98

Milk Protein g 35.63 350kcaI

Milk fatg 0.8g 0.8g

Milk calcium 1200 mg -

Milk salt 8.Og -

Energy 1476kJ 1480kJ

Vitamin A - 3230 IU

Vitamin D - 390 IU

Vitamin C mg - 15 mg

Riboflavin mg - 22 mg

Thiamine mg - 0.2 mg

Vitamin B6 ig - 0.3 mg

Folate jtg - 61 p.g

Vitamin B12 mg - 6.6 jig

Calcium mg - 2000 mg

Phosphorus mg - 1040 mg

Magnesium mg - 116 mg

Zincmg - 3.9mg

Iodine tg - 56 jig

Sodium mg - 360 jig

Potassium mg - 1720 jig

Pantothenic - 27 mg

54
Carbohydrate, fat and energy content are almost similar in Bonlac and Anelene. Calcium

content of Anelene is higher than Bonlac. Phosphorus content is high in Anelene brand

where as it is not included in Bonlac.

Vitamin A, D, C,B complex, folate included in Anelene and they are not included in

Bonlac brand. Minerals are included in Anelene brand.

55
 CHAPTER-05
5.0 CONCLUSION

The following may be concluded from the study of the consumer preference for milk

brands in Colombo district.

There is a significant difference in consumer preference in milk brands available in

the market (in Colombo district) and highest preference is for Anchor milk brand.

There is a significant difference in (tea) taste when prepared with five different

brands of milk namely Anchor, Lakspray, Nespray, Highland and Ratthi and the

highest preference is for tea prepared with Ratthi brand. But there is no significant

difference in odour, mouthfeel, colour for the above brands.

There is no significant difference in taste, odour, mouthfeel, colour in milk prepared

with five different brands of milk namely Anchor, Lakspray, Nespray, Highland and

Ratthi.

The consumers who consume spray dried milk powder are 83% in proportion.

The consumers who consume only fresh milk is 2%, and total of 11% consume fresh

milk, spray dried milk powder.

The Proportion of consumers who consume pasteurized milk is 3%, but they

consume full cream milk powder along with pasteurized and pasteurized flavoured

milk.

1% of consumers consume fresh milk, sterilized milk, non fat and full cream milk

powder, pasteurized milk, flavoured pasteurized milk.

1% of consumers consume malted milk, 1% of consumers consume malted milk and

full cream milk powder.

Consumers mainly buy milk considering the brand name, since sensory studies

scores highest rank preference for Ratthi brand and consumer study reveals Anchor

brand scores highest preference.

I'1
REFERENCES

Annual report, Central Bank of Sri Lanka(2006).

ASTM, Correlation of subjective objective methods in the study of odours

and taste(1967) American Society for testing and materials,Philadelphia.

Atherton H.V. and Newlander,J.A. Chemistry and Testing of Dairy

Products.(4th edition) AVI Publishing Company, INC., Connecticut(1977)

Arnerine M.A. Pangborn,R.M. and Roessler, E.B. Principals of Sensory

Evaluation of Food. Academic Press, Inc, New York(1965)

Boekel,M.A.J.S.V, Geurts,J,J,Jellimen,A,Noomen,A and Walstra,P. Dairy

Technology(3 edition), Marcel Dekker, Inc.New York.( 1999)

Bren,J.G. Parker,K.J. Sensory properties of Foods(1977).Applied Science

publishers Ltd, London.

Carpenter, R.P., Hasdell, T.A and Lyon, D.H. Guide lines for Sensory Analysis

in Food Product Development and Quality Control.(2' edition).An Aspen

Publishers, Inc, Gaithersburg, Marylan(2000)

Food balance sheet, Statistical Abstract, Department of Census and Statistics

(2005).

Henderson, J.L The Fluid Milk Industry, (3fh edition).The AVI Publishing

Company Inc, Westport ,Connecticut. (1971)

ISO 6658:2005 SLS 931:2007 Methodology for sensory analysis of foods-

General guidance(first revision)

J.Pisecky(1978)Instant whole milk powder, The Journal of Dairy Industries

International,43(8)5- 10

Jackobsen,P.E. The nutritive value of dairy products,(1978)The Journal of

Dairy Industries International(43) (1 978),7- 16

57
 rd edition), Chemical Publishing
Lamport,L.M. Modern Dairy Products,( 3

Company, INC New York(1975)

(91h edition) Prentice-
Lazarkanula,L and Schiffman,L,G. Consumer Behaviour,

Hall of India (Pvt) Ltd.(2007)

Milk regulations, The food Act, No 26 of 1980

1
Nelson,J.A and Trout,G.M. Judging Dairy Products,(4 h1 edition) Olsen

Publishing Co. Milwanku.

NIR Board of Dairy Technologists, Modern Technology of milk Processing

and Dairy Products, National Institute of Industrial Research, Delhi.

NIR Board, The Complete Technology on Dairy and Poultry Industries with

Farming and Processing, NIR Publication Division, National Institute of

Industrial Research, I 06-E, Kamla Nagar, Delhi.

Ohlson,M.A, Quackenbush,G.G. The role of improving the nutritive value of the

family diet, In. E. Frandsen(Ed) Dairy handbook and Dictionary, 126-132.

Nittany printing and publishing company, Pennsylvania.

Parihar,L., and Parihar, P, Dairy Microbiology, Agrobios, India(2006).

Piggot,J.R. Sensory analysis of foods.(1984)Elsevier Applied Science

Publishers,London.

Pszczola,D.E.(2007) Problem Solving with Dairy, The Journal of Food

Technology, (2)50-51

Rosenthal,A.J. Food texture measurement and perception. Aspen Publishers,

Inc,USA(1 999)

Rosenthal,I. Milk and Dairy products, Balaban Publishers, Weinheim(1991)

Sidel,J.L and Stone,H. Sensory evaluation practiccs(1985), Academic Press,

INC,Orlando.

58
 APPENDICES

Append ix-O 1

STUDY OF THE CONSUMER PREFERENCE FOR MILK BRANDS

IN COLOMBO DISTRICT

* Instructions: Tick appropriately(x) or fill

1. Divisional secretariat division......................................................
2. Grama niladari division..............................................................
3. Name...................................................................................
4. Age
Upto 18 years ( )
19-24 years ( )
25-35 years ()
36-45 years ( )
46-55 years ( )
More than 55 years ( )

5. Gender
Male ( )
Female ( )

6. Monthly house hold income

(a) Less than Rs. 5000
(b) Rs. 5000-10000
(c) Rs. 10000-15000
(d) Rs. 15000-20000
(e) More than Rs. 25000

7.What type of milk do you consume?

(a)Fresh milk ( )
(b)Sterilized milk ( )
(c) Non fat milk powder ()
(d)High Calcium non fat ( )
(e)Full cream milk powder ()
(f)Pasteurised milk ()
(g)Flavoured Pasteurised milk ( )
(h)Malted milk powder ( )
(i) Other ( )
8. (a)Do you know what is fresh milk9 ......................................................
(b) Do you know what is Sterilized milk 9................................................
Do you know what is Non fat milk powder7 .......................................
Do you know what is Full cream milk powder7..................................
Do you know what is Pasteurised milk7............................................
(f) Do you know what is Flavoured Pasteurised milk7..............................

9. Specify the milk brand/brands you use..........................................

10. Rank your order of preference of milk brands
(a)Lakspray ( )
(b)Nespray ( )
(c)Anchor ( )
(d)Highland ( )
(e)Milgro ( )
(f)Raththi ( )
(g)Red cow ( )
(h)Anelene ( )
(i)Maliban ( )
(j)Other ()

11 .Why do you use the above brand?

(a)Availability ( )
(b)Price ( )
(c )Taste ()
Quality ( )
Convenience ( )
Other ( )
How long have you used the above brand7.....................................................
If you have changed the brand recently why? (if not please ignore)

What is your average monthly spending on milk?

(a)Less than Rs. 1000/= ( )
(b)Rs. 1000-1500/= ( )
(c)Rs. 1500-20007= ( )
(d)Rs. 2000-2500/ ( )
(e)More than Rs. 2500/= ( )

Do you have any comments9........................................................

THANK YOU!
 Appendix -02
Sensory evaluation for 5 point hedonic scale

Date
Name
Product : Tea
Instructions:
Please taste each of the sample of tea prepared from five brands of milk powder.
Asses the samples individually.
Give numerical values ranking from very good(rank 5) 10 Very bad(rank 1) as
given below;

Point scale point

Very good 5
Good 4
Neither good nor bad 3
Bad 2
Very bad 1

Sensory parameter Sample code

735 468 723 562 696
Taste
Odour
Mouth feel
Colour

THANK YOU!

61
 Appendix -03
Ballot paper for rank preference test

(Please taste each of the sample of tea prepared from five brands of milk powder.)
Assign the sample with the most preferred a rank value of 1, the sample with the next
preference a rank value of 2 next, 3, 4 & least preferred a rank value of 5.

Do not give the same rank number to two samples.

Code Rank
735
468
723
562
696

THANK YOU!

62
 Appendix -04
Sensory evaluation for 5 point hedonic scale
Date
Name
Product : Milk
Instructions:
(1 )Please taste each of the sample of milk prepared from five brands of milk powder
(2)Asses the samples individually
(3)Give numerical values ranking from very good (rank 5) to Very bad(rank 1) as
given below;

Point scale point

Very good 5
Good 4
Neither good nor bad 3
Bad 2
Very bad 1

Sensory parameter Sample code

435 368 223 762 596
Taste
Odour
Mouth feel
Colour

THANK YOU!

63
 Appendix -05
Ballot paper for rank preference test

(Please taste each of the sample of milk prepared from five brands of milk powder.)
Assign the sample with the most preferred a rank value of 1, the sample with the next
preference a rank value of 2 next, 3, 4 & least preferred a rank value of 5.

Do not give the same rank number to two samples.

Code Rank
435
368
223
762
596

THANK YOU!

64
 Appendix -06

Cx- tical Absolute Rank Sum Differences

for "All Treatments' Comparisons
at 5% Level of SgniIicance

Number of samples
Pa,rel,s:s34 5 6 7 8 9 10 11. 12
3 6 8 11 13 is 18 20 23 25 28
4 7 10 13 15 ie 21 24 27 30 33
5 8 11 14 17 21 24 27 30 3.4 37
6 9 17 15 19 22 26 30 34 37 42
7 10 13 17 20 24 28 32 36 40 44
8 10 14 18 22 26 30 34 39 43 47
9 10 15 19 23 27 32 36 41 46 50
1 C1 11 15 20 24 29 31 36 43 46 53
11 11 15 21 26 30 35 40 45 51 56
2 12 17 22 27 32 27 42 48 53 58
2 17 18 23 28 33 39 44 50 55 61
14 13 18 24 29 3.4 40 46 52 57 63
15 13 19 24 30 36 42 47 53 59 66
16 14 19 25 31 37 42 49 55 61 67
17 14 20 26 32 38 4.4 50 56 63 69
15 15 20 26 32 39 45 51 58 65 71
19 15 21 27 3.3 40 46 53 60 66 73
20 15 21 28 3.4 41 47 54 61 68 75
21 16 22 28 35 42 49 56 63 70 77
22 15 22 29 36 43 50 57 C>4 71 79
23 16 23 30 37 4.4 51 58 65 73 80
24 17 23 30 37 45 52 59 67 74 82
25 17 24 31 38 4.6 53 61 68 76 6.4
75 17 24 32 39 46 54 62 70 77 85
27 18 25 32 40 47 55 63 71 79 87
28 18 25 33 40 48 56 64 72 80 89
29 18 25 33 41 49 57 65 73 82 90
30 19 26 3.4 42 50 58 66 75 83 92
31 19 27 34 42 51 59 67 76 85 93
32 19 27 35 43 51 60 68 77 86 95
33 20 27 36 4.4 52 61 70 78 87 96
34 20 28 36 44 53 62 71 79 89 98
35 20 28 37 45 5.4 63 72 81 90 99
35 20 29 37 46 55 63 73 82 91 100
32 21 29 38 46 55 6.4 74 83 92 102
38 21 29 38 47 56 65 75 84 94 103
39 21 30 39 48 57 66 76 85 95 105
40 21 30 39 44 57 67 76 86 96 106
41 72 31 40 49 58 68 77 87 97 107
42 22 31 40 49 59 69 78 88 98 109
43 27 31 41 50 60 69 79 89 99 110
44 22 32 41 61 60 70 80 90 101 111
45 23 32 41 51 61 71 81 91 102 112
46 23 32 42 52 62 12 82 97 103 114
47 23 33 42 52 62 72 83 93 104 115
48 23 33 43 53 63 73 84 94 lOS 116
49 24 33 43 53 64 74 65 95 106 117
50 24 34 44 5.4 64 75 85 96- 107 118
55 25 35 4-6 56 67 78 90 101 117 124
60 26 37 48 59 70 82 94 105 117 130
65 27 38 50 61 73 85 97 110 122 135
70 28 40 52 54 76 88 101 114 127 140
75 79 41 63 66 79 91 105 118 131 145
80 30 47 55 68 81 94 108 122 136 150
85 31 57 70 8-4 97 111 125 140 154
90 32 45 58 72 85 100 114 129 144 159
95 33 46 60 74 86 103 118 133 14.8 163
100 34 47 61 76 91 106 121 136 151 167

.<r '".'c ri-oteC ('0 ,, H041an4c, .,,4 Wotc (1973( are ,,_e4 (or *,v to 16 pan-cl.

bInit,00Ia,,On cy rr usec 'o' unsoe&.c uble values nv,ng more than 50 pane-

65