In one experiment, an observer panel of young people aged 6 to 14 years indicated no difference in preference for quiescently frozen novelties formulated with water or ones containing untreated cottage cheese whey as the entire formulation liquid. In another experiment, nine whey-based, orange flavored, novelties were evaluated by a panel of seven female and eight male children aged 10 to 12 years at triplicate sessions 2 to 4 days apart. Samples were coded differently at each session. Untreated cottage cheese whey supplied at the formulation liquid. Sucrose: dextrose (3.6:1) at total concentrations of 17, 23, or 29% and pH values of 3.2, 3.5, or 3.8 were evaluated on a 10-point degree of certainty scale from “like” to “do not like.” Theory of signal detection (TSD) analysis shows that products with 23% total sweetener at pH 3.2 or 3.5 were rated equally acceptable. These products were rated significantly more preferable than the others. There were no significant differences in ratings made at each session or between individual panel members.

This content is only available as a PDF.

Author notes

1Department of Nutrition and Food Science.

2Department of Agricultural Economics.

3Department of Psychology.