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February 9, 2026Journal of Dairy ScienceOpen Access

The role of sugar reduction on flavor and acceptance of school lunch chocolate milk

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Authors

RNR.P. NakamuraNorth Carolina State UniversityHMH. MeletharayilDairy ManagementHKH.R.M. KeeferNorth Carolina State University

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Implication

This investigation reveals how sweetener types impact chocolate milk acceptance in school lunch programs, suggesting viable alternatives.

Key Points

  • The aim was to assess how different sweeteners and lactose hydrolysis affect the flavor and acceptance of chocolate milk among consumers.
  • Formulated chocolate milk using various nutritive and non-nutritive sweeteners.
  • Conducted magnitude estimation scaling and paired comparison tests to determine iso-sweetness.
  • Documented sensory properties using descriptive analysis and temporal dominance of sensations.
  • Evaluated consumer acceptance among adults and children for different chocolate milk formulations.
  • Sweeteners like allulose syrup and sucralose matched the taste of control milk, while stevia and monk fruit received lower liking scores.
  • Lactose hydrolysis lowered the sweetener concentration needed for desired sweetness.
  • Overall liking scores for lactose-hydrolyzed chocolate milk showed minimal differences across sweetener blends compared to sucrose control.

Cite This Study

Nakamura et al. (2026) studied this question.

synapsesocial.com/papers/698978dff0ec2af6756e7153https://doi.org/10.3168/jds.2025-27716
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