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A Study of the Relation of Materials Adsorbed on the Fat Globules to the Richness of Flavor of Milk and Certain Milk Products^*

Department of Dairy Husbandry, West Virginia University

ABSTRACT

Conclusions: That the phospholipids of milk contribute to the richness of flavor in milk products is indicated by the results herein reported.

Buttermilk from sweet cream has a rich flavor probably because of the presence of relatively high percentages of phospholipids left in the buttermilk as the result of their disengagement from the fat globules during churning.

^* Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper No. 140.

^** Most of the data presented herein were included in a thesis presented by J. L. Barnhart in partial fulfillment of the requirements for the degree of Master of Science, West Virginia University.