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A Study of Oxidized Flavor in Commercial Pasteurized Milk

Sealtest System Laboratories, Inc., Baltimore, Md.

ABSTRACT

A study was made of the flavor, fat content, and bacteriological quality of 139 samples of commercial pasteurized milk from dairies in 19 different cities during the winter of 1935–1936. The conclusions were as follows:

1. Oxidized flavor was the predominating "off flavor" encountered and was present in 21 per cent of the samples.
   
2. The fat content of milk having oxidized flavor was generally higher than the fat content of milks free from this defect.
   
3. Bacterial counts on milk of oxidized flavor were generally lower than the counts on milk free from this defect.
   
4. Milks of premium grade, which were generally high in fat content and of low bacterial count, were found to have oxidized flavor much more frequently than the standard grades which were generally low in fat content and of higher bacterial count.