Study shows complex Chinese preferences for flavored milk

By Jim Cornall contact

- Last updated on GMT

A Chinese study on flavored milk shows regional variations in preference. Photo: iStock - eskaylim
A Chinese study on flavored milk shows regional variations in preference. Photo: iStock - eskaylim

Related tags: Milk

Companies interested in selling flavored milk in China might find it a little more complicated than simply getting it on the shelves.

According to a Chinese study on flavored milk published in the Journal of Dairy Science, companies looking to introduce products into the Chinese market need to consider distinct regional preferences.

The researchers looked at flavored milk because, they note, with the development of a national economy and the improvement of living standards in China, flavored liquid milk has become an essential daily nutrition source of Chinese residents.

The study looked at consumer preferences of basic flavor attributes of milk from various cities in China; and determined the improvement direction for specific products and the ideal overall liking for consumers in various cities.

The results showed that consumers in China have local-specific requirements for characteristics of flavored liquid milk.

Study results

For consumers in Beijing, appropriate levels of sourness and sweetness were important and consumers preferred flavored liquid milk in which the intensity of fresh milk flavor and thickness were high.

Consumers in Chengdu preferred flavored liquid milk with medium intensity of sourness and sweetness and high intensity of fresh milk flavor and thickness.

However, consumers in Shanghai preferred samples with high intensity of sweetness and thickness, but did not have specific requirements for sourness.

High intensity of smoothness was not particularly preferred for consumers of all cities studied.

 

Improving the sensory quality of flavored liquid milk by engaging sensory analysis and consumer preference

Journal of Dairy Science, Available online 20 April 2016

Ruicong Zhi, Lei Zhao, Jingye Shi

doi:10.3168/jds.2015-10612

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