Yellow appearance was significantly higher (P < 0.05) in the skim milk samples than in the whole milk samples. This shows that higher fat content in the whole milk samples decreased the intensity of yellow color probably because of the scattering of light by the fat globules (Fox & McSweeney, 1998). The panel did not discern any perceptible differences in thickness although the physical measurements of viscosity showed that the skim milk samples were more viscous