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Journal of Dairy Science Vol. 29 No. 7 415-419
© 1946 by American Dairy Science Association ®
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Time Required for Making Flavor Judgments of Milk1

G. M. Trout

Michigan Agricultural Experiment Station

ABSTRACT

The average time required to make flavor judgment on 2262 individual samples of milk was noted. This time ranged from a low of 2.9 seconds for "salty" milk to 8.2 seconds for "excellent" milk. The judgment times for "cheesy," "high-acid," "rancid," "flat" and "oxidized" milk were between these extremes and were in the above order. The average judgment time for the 2262 samples was 7.2 sconds per sample. Milk having off-flavors of slight intensity required considerably longer judgment time than did those having pronouncedly intense off-flavors. "Excellent" flavor milk invariably required longer judgment time than did off-flavor milk.

FOOTNOTES

1 Journal article No. 798, new series, from the Michigan Agricultural Experiment Station.






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Copyright © 1946 by the American Dairy Science Association ®.