Lead investigator MaryAnne Drake, PhD, of the North Carolina State University Department of Food, Bioprocessing and Nutrition Sciences, Raleigh, NC, USA, explained that "milk is more susceptible to packaging-related off-flavors than many other beverages because of its mild, delicate taste." Besides light oxidation, "milk's taste can be impacted by the exchange of the packaging's compounds into the milk and by the packaging absorbing food flavors and aromas from the surrounding refrigeration environment."

美国北卡罗来纳州罗利市北卡罗莱纳州立大学食品、生物加工和营养科学系的首席研究员玛丽安·德雷克博士解释说:“牛奶由于味道温和细腻，比许多其他饮料更容易受到包装相关的异味的影响。”除了轻氧化，“牛奶的味道还会受到包装中化合物的交换，以及包装吸收周围制冷环境中的食物味道和香气的影响。”

To quantify the flavor impacts of packaging, the researchers examined pasteurized whole and skim milk stored in six half pint containers: paperboard cartons, three plastic jugs (made from different plastics), a plastic bag, and glass as a control. The milk was stored in total darkness to control for light oxidation and kept cold at 4°C (39°F).

为了量化包装对风味的影响，研究人员检查了储存在六个半品脱容器中的巴氏灭菌全脂牛奶和脱脂牛奶:纸板盒、三个塑料罐(由不同的塑料制成)、一个塑料袋和玻璃作为对照。牛奶储存在完全黑暗的环境中，以控制光氧化，并在4°C(39°F)低温下保存。

The samples were tested on the day of first processing, then again at 5, 10, and 15 days after. A trained panel examined the sensory properties of each sample, and the research team conducted a volatile compound analysis to understand how the packaging was intermingling with the milk. Finally, the samples underwent a blind consumer taste test on day 10 to see whether tasters could tell any difference between milk stored in the paperboard carton or the plastic jug compared with milk packaged in glass.

样品在第一次加工的当天进行测试，然后在第5、10和15天再次进行测试。一个训练有素的小组检查了每个样品的感官特性，研究团队进行了挥发性化合物分析，以了解包装是如何与牛奶混合的。最后，这些样品在第10天进行了一次盲品消费者味觉测试，看看品酒者是否能分辨出装在纸板箱或塑料罐里的牛奶，与装在玻璃里的牛奶之间的区别。

The results showed that package type doesinfluence milk flavor, and skim milk is more susceptible to flavor impacts than whole milk. Of the different packaging types, paperboard cartons and the plastic bag preserved milk freshness the least due to the paperboard's absorption of milk flavor and the transfer of paperboard flavor into the milk. Milk packaged in paperboard cartons, in fact, showed distinct off-flavors as well as the presence of compounds from the paperboard. The final results show that, while glass remains an ideal container for preserving milk flavor, plastic containers provide additional benefits while also maintaining freshness in the absence of light exposure.

结果表明，包装类型确实会影响牛奶的风味，脱脂牛奶比全脂牛奶更容易受到风味的影响。在不同的包装类型中，纸箱和塑料袋保存牛奶新鲜度最低，这是由于纸板吸收了牛奶风味，并将纸板风味转移到牛奶中。事实上，用纸板箱包装的牛奶显示出明显的异味，以及纸板中化合物的存在。最终结果表明，虽然玻璃容器仍然是保存牛奶风味的理想容器，但塑料容器在没有光照的情况下还能保持新鲜。

Paperboard cartons are the most widely used packaging type for school meal programs in the United States, so these findings are especially relevant for the consideration of how young children consume and enjoy milk.

在美国，纸板箱是学校供餐项目中使用最广泛的包装类型，因此这些发现与考虑幼儿如何消费和享受牛奶特别相关。

"These findings suggest that industry and policymakers might want to consider seeking new package alternatives for milk served during school meals," said Drake. Over time, the consequences of using milk packaging that contributes significant off-flavors may affect how young children perceive milk in both childhood and adulthood.

德雷克说:“这些发现表明，行业和政策制定者可能要考虑寻找新的包装替代品，以替代学校餐中供应的牛奶。”随着时间的推移，使用具有明显异味的牛奶包装的后果，可能会影响幼儿在童年和成年时对牛奶的看法。