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Development of Oxidized Flavors in Unhomogenized and Homogenized Milk

Cornell University, Ithaca, New York

ABSTRACT

Samples of unhomogenized and homogenized milks were obtained from the laboratory of the Department of Dairy Industry during the winter feeding season extending from Dec. 20, 1954, to May 14, 1955. They were taken directly from the bottler and held at 36° F.

The oxidized flavors scoring system was: -, no oxidized flavors; ?, indication of oxidized flavors; 1, slightly oxidized flavors; 2, distinctly oxidized flavors; 3, strongly oxidized flavors; and 4, very strongly oxidized flavors. It is considered that a score of 2 would be complaint milk by the most critical consumers and that the average person would not be satisfied with milk that scored 3. The milks were scored on the 3rd, 5th, 7th, 10th, and 14th days.

The following figures showing the scores in February, 1955, are representative of those of the other months and are a good summary of the study.