A chocolate milk of an Argentinean trademark was used
(Cindor of Danone S.A.). The day before the sensory evaluation
test, liposomes were prepared and then pasteurized, fulfilling the
Good Manufacturing Practices. They were added to chocolate milk
in a 1/100 ratio and kept at 4 C until the sensory evaluation.
Mineralized water and unsalted crackers were used as flavor
neutralizers (Meilgaard et al., 1999). Evaluators were instructed
to perform the tests after they signed a consent form.
In this work, commercial milk was used with the purpose of
analyzing standardized food that always has the same physicochemical,
microbiological and sensory characteristics. So, the only
variation in the flavor, if it exists, would be induced by the addition
of liposomes.