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The Solar-Activated Flavor of Homogenized Milk. I. Susceptibility of Individual Cow's Milk¹

Michigan Agricultural Experiment Station, East Lansing

ABSTRACT

Approximately 30 per cent of the milk from individual cows on pasture failed to develop a solar-activated flavor following pasteurization, homogenization and 30- and 60-min. sun exposures. Homogenized milk from all of the cows on dry feed was susceptible to solar activation. There appears to be no correlation between breed, stage of lactation and fat percentage and the susceptibility of milk to develop this off-flavor. Milk from some cows on summer pasture, upon pasteurization, homogenization and exposure to sun, yielded a nauseating flavor distinctly unlike the true activated flavor.

¹ Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal Article No. 1200.

² This paper is part of a dissertation presented to the Faculty of the Graduate School of Michigan State College in partial fulfillment of the requirements for the degree of Doctor of Philosophy.