Table 3.

Correlations Between Concentrations of Main Taste Substances and Intensity of Each Basic Taste in Samples of Mature Milk (n=35)

	Sourness	Saltiness	Bitterness	Umami
Lactose	0.556b	0.376a	−0.338	0.032
Glutamate	0.024	0.276	−0.04	0.157
5′-GMP	0.269	0.029	−0.017	0.076
Sodium	0.121	−0.205	−0.152	−0.108
Calcium	0.065	0.518b	−0.391a	0.127
Urea	0.258	0.044	0.364a	−0.275
pH	0.08	−0.046	−0.476b	−0.041

Values are partial correlation coefficients controlled for mastitis, stage of lactation (weeks postpartum), primiparous or not, age, and body mass index.

^ap<0.05, ^bp<0.01.

5′-GMP, 5′-guanosine monophosphate.