The malted milk beverage was prepared with varying levels of milk fat, wort and stabilizer-emulsifier mix using response surface methodology. Milk fat had a significant effect on all sensory attributes at the linear, quadratic or interactive levels. Wort level affected the flavour of the beverage at the linear (P < 0.01) term. The addition of stabilizer-emulsifier mix enhanced the overall acceptability of the product by significantly affecting the flavour (P < 0.01) and mouthfeel (P < 0.01). The optimum levels of ingredients to manufacture acceptable quality malted milk beverages were 1.93 g/100 g milk fat, 62.96 g/100 g wort and 0.09 g/100 g stabilizer-emulsifier mix.
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机译：使用响应表面方法，用不同含量的乳脂，麦芽汁和稳定剂-乳化剂混合物制备麦芽乳饮料。乳脂在线性，二次或交互作用水平上对所有感官属性都有显着影响。麦芽汁水平以线性（P <0.01）术语影响饮料的风味。添加稳定剂-乳化剂混合物可显着影响风味（P <0.01）和口感（P <0.01），从而提高了产品的整体可接受性。生产可接受质量的麦芽乳饮料的最佳成分含量为1.93 g / 100 g乳脂，62.96 g / 100 g麦芽汁和0.09 g / 100 g稳定剂-乳化剂混合物。
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