平成17年度桐生短期大学学園祭来客者および一部の本学学生の計173名を対象に牛乳に関するアンケート調査および3種類の乳脂肪分の異なる牛乳(成分無調整牛乳,低脂肪牛乳,濃縮牛乳)を用いた官能試験を行い,以下の結果が得られた.1.牛乳の飲習慣について質問した結果,21.4%の方が毎日牛乳を飲むと回答し,毎日ではないが牛乳を飲むと回答した方は59.0%であった.2.牛乳の味と匂いについて差があると答えた方はそれぞれ97.1%,80.3%であり,多くの方が牛乳に味や匂いに差があると認識していることが分かった.3.よく飲食する乳製品としてヨーグルト(69.9%),牛乳のまま(53.2%),チーズ(38.2%)が上位を占めた.4.牛乳を購入する際の選択基準として値段(59.5%)や賞味期限(53.2%)が上位を占めた.5.乳脂肪分の異なる3種類の牛乳の官能検査の結果,成分無調整牛乳が美味しい牛乳(56.6%)と評価された. ; A questionnaire survey on the general consideration for cow's milk and the sensory test for 3 kinds of milk with different fat concentration were investigated for 173 people who visited Kiryu Junior College festival in 2005 and were students of the college. The following results were obtained : 1. It was found out that 21.4% of the subjects habitually drink the milk everyday, while 59.0% drink it occasionally. 2. The person who answered that there was a difference about the taste and smell of milk were 97.1% and 80.3%, respectively, from this result, it became clear that many people recognize the difference to the taste and smell of milk. 3. As dairy products which often eat and drink, yogurt(69.9% of the subjects), milk(53.2% of the subjects) and cheese(38.2% of the subjects) occupied higher rank. 4. As a selection criterion at the time of purchasing milk, price(59.5% of the subjects) and expiration date(53.2% of the subjects) were considered. 5. From the result of the sensory inspection of 3 kinds of milk with different fat concentration, ingredient non-adjusted milk was estimated as delicious milk.