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Journal of Dairy Science Vol. 23 No. 9 855-860
© 1940 by American Dairy Science Association ®
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The Effect of Holder and Flash Pasteurization on some Flavors of Milk. II. The Effect on Corn and Alfalfa Silage Flavors1

Robert D. MacCurdy2 and G. M. Trout

Department of Dairy Husbandry, Michigan Agricultural Experiment Station, East Lansing, Michigan

ABSTRACT

When cows were fed a given quantity of silage the feed flavor was more intense in that milk from the cows of least production. Feed flavors were noted in the milk when 0.79 pounds of corn silage or 0.40 pounds of alfalfa silage per pound of milk produced were fed to the cows one hour before milking.

Alfalfa and corn silage flavors in milk were lessened in intensity by pasteurization. However, strong silage flavors were not entirely eliminated by the processes employed.

Vacuum holder pasteurization and forced aeration holder pasteurization were superior to unaerated or aerated holder pasteurization in removing corn and alfalfa silage flavors from milk. These processes were superior also to flash pasteurization in removing corn silage flavor from milk. Unaerated and aerated holder pasteurization resulted in a greater frequency of oxidized flavors in the stored milk than did vacuum pasteurization.

From these studies it appears that a small quantity of silage flavor milk may not necessarily taint the flavor of a large batch of processed milk. Sufficient excellent flavor milk may be added to the silage milk to reduce the flavor intensity to the extent that pasteurization will remove it entirely.

FOOTNOTES

1 This investigation was aided by a fellowship granted by the Dairy Industries Supply Association, Inc.

2 Dairy Industrial Fellow, 1937.






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