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Observations on the Tactual Flavor Qualities of Heated Milk^1,2

Department of Dairy Husbandry, The Pennsylvania Agricultural Experiment Station, State College, Pa.

ABSTRACT

Five experienced taste observers were used to investigate tactual flavor changes induced in milk by momentary heating to 95° C. Such heat treatment of milk increased materially the number of "rough"-"chalky" type of taste responses elicited by the group and lowered the number of "smooth" responses. Heat coagulable substances from the whey portion of milk were found responsible for the flavor defect. These substances may be removed rather readily from heated whey by supercentrifuging. However, they are not readily recovered from heated skimmilk, apparently because of protective colloid action by casein.

¹ Portions of this research were performed by the authors while in residence at the Dairy Technology Department, Ohio State University, Columbus.

² Authorized for publication as paper no. 1683 on August 8, 1951 in the Journal Series of The Pennsylvania Agricultural Experiment Station.