Professional Documents
Culture Documents
2006/2008
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)
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
CHAPTER-05
5.0 CONCLUSION 56
REFERENCES 57
APPENDICES 59
LIST OF TABLES
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
Technology, University of Sri Jayawardenapura, and Dr. L.N. Senaweera, Director General,
I wish to thank Dr.K.K.D.S Ranaweera, the Head, Department of Food Science and
My thanks also due to the staff of the Quality Assurance Division who participated in the
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
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
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
vi
CHAPTER-i
1.0 INTRODUCTION
Milk as an article of food, dates back to the earliest recorded times. The importance of
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
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
various food constituents of milk which are digested is very high. It is possible for
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,
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.
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
'1
"Toned milk" means a product prepared by the abstraction of suitable quantity of milk
"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
"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
"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,
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
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
In Sri Lanka total import value for milk and milk products is (in Rs. Million) 17,760 for
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
ri
Objectives of this study are;
different brands.
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,
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
For many years it had been a good house hold remedy in Great Britain to drink a glass of
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
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
Milk is practically the only food stuff that contains all of the different substances known
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
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
The use of milk in the diet depends not only upon its availability, but also upon the
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.
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
solution. The fat phase, which largely consists of triglycerides, contains phospholipids,
Fresh milk or raw milk means the normal, clear, lacteal secretion(practically free from
without the addition of any substances or extraction of fats or any other constituents.
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
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
The most important practical property of milk powder is its 'solubility' which is
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)
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
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 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
spores, so that the packed product can be stored for a long period at ambient temperature,
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
negative phosphatase test, and cooled immediately to a temperature of 10°C or less and
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
The only effect of pasteurization upon the nutritive properties of milk is the slight
pasteurization does not appreciably deteriorate its quality or lessen its food
value.(Henderson, 1971)
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
of dairy technologists)
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
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
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
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
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
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
Information obtained from consumer studies are past behaviour of consumers, present
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
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
educational programs, effect of group feeding and methodological and statistical studies.
(Piggot, 1984)
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
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 measurement of the sensory properties and determination of the importance of these
evaluation. In recent years, there has been a growing interest in the use of sophisticated
information from specially trained assessors. (Carpenter, 2000). Sensory analysis is the
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
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
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.
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 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
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
enough to get into the air near the sensory area. Many people can perceive a great many
different odours.
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
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
Colour as seen by the human eye is an interpretation by the brain of the character of light
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
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
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)
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
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
Thimbirigasyaya
Colombo
Dehiwela-Mount Lavinia
Moratuwa
Ratmalana
Kesbewa
Kolonnawa
Kaduwela
Homagama
Hanwella
Paddukka
Maharagama
Jayawardenapura-Kotte
each Divisional secretariat division Grama Niladari areas were selected randomly. In
each Grama Niladari division, house holds were selected randomly. The selected sample
19
The house hold survey was carried out between February 2008 and July 2008. The
(house wife or the chief occupant) and the data were collected individually.
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.
After analysing for significance of the consumer preference for milk brands, further
3.2.1 Materials:
02 teaspoonful of sugar
Disposable cups
3.2.2 Method
The sensory evaluation was carried out at the Quality Assurance division of Sri Lanka
Five brands of Milk powder were selected for this sensory evaluation. They were
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)
Statistical analysis was carried out using minitab statistical package (non-parametric
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
3.3.1 Materials:
01 teaspoonful of sugar
Disposable cups
3.3.2. Method
The sensory evaluation was carried out at the Quality Assurance division of Sri Lanka
Five brands of Milk powder were selected for this sensory evaluation. They were
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)
Statistical analysis was carried out using minitab statistical package (non parametric-
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
3.4.1. Materials:
20 ml of hot water
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)
22
CHAPTER-04
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)
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
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
24
The fourth highest rank sum of 5.69 is given for Highland milk powder even though it
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
Maliban, other
Mean rank: 5.33, 5.74, 8.49, 5.69, 4.58, 6.62, 4.72, 4.72, 4.9, 4.2
Number of blocks = 99
Ti (chi-square) = 259.927652
df= 9
T2 (F) = 40.364484
p<0.000i
25
Table-03 Results of Friedman: all pair wise comparisons (Conover)
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)
consumer preference between other milk brands too. They are Lakspray vs.Milgro,
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.
<18 0
19-24 03
25-35 28
36-45 29
46-55 26
>55 14
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
28
4.2 House hold income and the average monthly expenditure on milk
<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
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)
<1000/= 08
I000/=-15001= 24
1500/=-20001= 25
2000/=-2500/= 16
>2500/= 27
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
Fresh milk 2%
Sterilized milk -
Pasteurized milk -
Malted milk 1%
powder
powder
pasteurized
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
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
The main reason for consuming non fat and high calcium non fat milk is due to health
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
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
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
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
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
may be the shelf stability and quality of the fresh milk. Chance for possible adulteration
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
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
2. Price 6
3. Taste 28
4. Quality 28
5. Convenience 3
6. Other 3
17.Quality, convenience 2
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
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,
6-10years 11%
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 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.
37
H=6.54 DF=4 P=0.162
H = 4.99 DF =4 P = 0.288
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
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.
H = 5.23 DF =4 P = 0.264
39
H = 5.45 DF = 4 P = 0.244 (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
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.
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
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)
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;
Highland-Lakspray -(82-56)= 26
- Nespray -(82-58)= 24
-Anchor -(82-56) 26
43
Nespray - Lakspray -(58-56)=02
- Anchor -(58-56)02
- Ratthi -(58-51)=07
- 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
4.9. Results of Rank preference test of milk( between different brands of milk
powders)
milk powders
Anchor- Ratthi-
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;
- Ratthi (90-45)= 45
-Lakspray(90-5 1)= 39
-Nespray (90-62)= 28
-Ratthi (62-45)17
-Lakspray(62-5 1)= 11
-Ratti (51-45)06
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
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
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,
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
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
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
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
The most important practical property of milk powder is its "solubility" which is
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
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,
An important property of milk powder is its ease of dissolution in water or, more
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
The instant properties depend on the phenomena occurring when a quantity of powder is
constituents in the water, thereby increasing liquid viscosity. Lactose, the main
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
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
Insolubility can be determined in various ways. The powder should be dissolved under
stirring).
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.
The insolubility of whole milk powder is increased more readily than that of skim 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
Biotin - 40 mcg -
27 tg - -
- 23 ig
Vitamin E - - - - - -
- 760 jtg
Manganese
30 .tg
Choline - 88 mg - 100 .tg - - -
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
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%),
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
The high nutritive value of milk protein was dramatically demonstrated in the treatment
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
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
Lakspray has the highest content of Vitamin A and Highland has the second highest
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
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
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)
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
Vitamin B6 content of Ratthi and Maliban is higher than Anchor and Lakspray, where as
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
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
declared. Highland has fourth highest content of phosphorus. Anchor and Nespray has
content is in Red cow and Ratthi. Third highest content is inAnchor brand and the lowest
Zinc content of Anchor, Lakspray, Ratthhi, Redcow and Maliban is almost similar. In
Iodine content of Anchor, Lakspray and Ratthi is highest and lowest in Maliban brand,
In general milk is regarded as a significant source of cobalt, iodine and zinc and a poor
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
53
Table -23 Comparison of nutrition information given in skim milk powder
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
Calcium mg - 2000 mg
Phosphorus mg - 1040 mg
Magnesium mg - 116 mg
Zincmg - 3.9mg
Iodine tg - 56 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
Vitamin A, D, C,B complex, folate included in Anelene and they are not included in
55
CHAPTER-05
5.0 CONCLUSION
The following may be concluded from the study of the consumer preference for milk
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
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
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
Consumers mainly buy milk considering the brand name, since sensory studies
scores highest rank preference for Ratthi brand and consumer study reveals Anchor
I'1
REFERENCES
Carpenter, R.P., Hasdell, T.A and Lyon, D.H. Guide lines for Sensory Analysis
(2005).
Henderson, J.L The Fluid Milk Industry, (3fh edition).The AVI Publishing
International,43(8)5- 10
57
rd edition), Chemical Publishing
Lamport,L.M. Modern Dairy Products,( 3
NIR Board, The Complete Technology on Dairy and Poultry Industries with
Publishers,London.
Technology, (2)50-51
Inc,USA(1 999)
INC,Orlando.
58
APPENDICES
Append ix-O 1
5. Gender
Male ( )
Female ( )
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;
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.
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;
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.
Code Rank
435
368
223
762
596
THANK YOU!
64
Appendix -06
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