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Journal of Dairy Science Vol. 13 No. 2 117-123
© 1930 by American Dairy Science Association ®
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The Influence of Molasses and Sodium Chloride in Dairy Rations on the Lactose and Chloride Content and Taste of Milk

C. L. Roadhouse and J. L. Henderson{dagger}

Division of Dairy Industry, University of California, Davis, California

ABSTRACT

The importance of taste of dairy products is being emphasized more and more by dairy research workers, commercial distributors of dairy products and by dairy control officers. A knowledge of the factors that influence taste is necessary before progress can be made in improving taste.

Roadhouse and Koestler (1), working with milk at the Dairy and Bacteriology Experiment Station, Liebefeld, Switzerland, found that the chlorine-lactose number1 of milk as described by Koestler (2) was the greatest single factor in determining the primary taste of the milk. Normal milk that was relatively high in lactose and relatively low in chloride content usually gave a sweet pleasing taste, while milk low in lactose and high in chloride generally gave an unpleasant and often an astringent or salty taste.

In the present experiment an attempt was made to change the lactose-chloride relation of the milk by changing the rations of dairy cows and thus change the taste of the milk.

FOOTNOTES

{dagger} Acknowledgment is made to the Animal Husbandry Division for the use of animals for this experiment; to W. M. Regan for helpful suggestions in outlining this project; and to A. H. Folger for assistance in the management of the animals.

1 The value of the chlorine-lactose number is found by multiplying by 100 the ratio of percentage chloride to percentage lactose.






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