| Summary: | 碩士 === 南臺科技大學 === 餐旅管理系 === 105 === When buying latte coffee, it must be made with dense milk and concentrated coffee and often left with milk. In this study, the experimental content is divided into two stages, the first stage purpose will be compared with sensory evaluation of residual milk and new milk made latte coffee. And add fresh cream to explore whether it can improve the preferences to understand the use of residual milk and add fresh cream on the impact of milk. At the same time analysis of fresh milk foam and secondary foam preferences, fresh milk acceptance and coffee involved. The second stage of the experiment, the latte coffee in the red or white cups for sensory evaluation, to understand whether latte coffee will affect the sensory characteristics due to color.
The results showed that FM group was superior to RM group in milk flavor, sweetness, bitterness, smooth mouth and overall preference. FMC group was superior to RMC group in pandemic and overall preference (p <0.05). Results showed that the preference of FM group and FMC group was significantly higher than that of RM group. Addition of fresh cream RMC group and FM group, FMC group was no significant, can be seen in the residual milk to add fresh cream can improve the preferences of consumers. In fact, the production of latte coffee with residual milk will reduce the flavor, and add 2.5% cream can improve it; but in the bitter taste, dense sense, smooth and overall preferences are still significant differences. With red cups loaded latte coffee, its coffee flavor, bitter taste and milk flavor are just no significant effect. White cups hold latte coffee, coffee and bitter taste are just no significant effect.
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