Analysis of yoghurts', whey-based beverages' and fermented milks' labels and differences on their sensory profiles and acceptance

Dairy products are increasingly consumed due to their nutritional properties and several flavour options provided by the food industry. This research investigated yoghurts', whey-based beverages' and fermented milks' labels, acceptance and sensory profiles. Two brands of each product were studied using an acceptance test and check-all-that-apply (CATA) questions (n = 120). One brand of yoghurt and one brand of whey-based beverage presented the highest acceptance and the attributes that characterise the samples were determined. Although all labels were in accordance to their products' main descriptions, most consumers did not identify the differences among the products.