FERMENTED MILK TRADEMARK: A STUDY OF ACCEPTANCE AND CORRELATION WITH PH AND ACIDITY

Abstract

This study aimed to evaluate the sensory acceptance and the purchase intention of fermented milk produced with different microorganisms, which have extensive marketing in the country, searching for a more pleasant alternative food consumption in relation to sensory characteristics. Three brands of fermented milk were evaluated: brand A (Lactobacilus casei defensis), B (Lactobacilus paracasei) and C (Lactobacilus casei and Lactocacilus acidophilus). These brands were submitted to the Sensory Tests of acceptance and purchase intention, and analyzed in relation to their physicochemical characteristics (acidity and pH). We found significant differences (p<0,05) in the flavor attribute. The brand B is more acid and therefore have a lower pH. The descriptors preferred the most acid fermented milk and all brands would possibly be purchased by consumers.