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Journal of Dairy Science Vol. 25 No. 5 381-387
© 1942 by American Dairy Science Association ®
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Effect of Inhaled Substances on Milk Flavors1

W. E. Petersen and J. G. Brereton2

Division of Dairy Husbandry, University of Minnesota, St. Paul, Minn.

ABSTRACT

  1. The effects of inhaling the odors from thirteen substances and ingestion of five substances upon the flavor of milk are reported.
  2. Inhalation of turpentine, paradichlorbenzene, camphor or vanillin caused flavoring of the milk characteristic of each of these compounds.
  3. Inhalation of benzaldehyde, onions and garlic caused a change in the flavor of the milk which was not characteristic of the compound.
  4. Inhalation of odors from corn silage, alfalfa silage and decomposing manure, produced "off flavors" in the milk.
  5. Inhalation of synthetic orchid or scrapings of Roquefort cheese produced no detectable "off flavor" in milk.

FOOTNOTES

1 Scientific Journal Series, Paper No. 1958, Minnesota Agricultural Experiment Station. Prepared with the assistance of Work Projects Administration, Official Project No. 665-71-3-69. Sponsor: University of Minnesota.

2 Now at Cornell University.






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Copyright © 1942 by the American Dairy Science Association ®.