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Have We Properly Emphasized Flavor In the Quality Yardstick?

Michigan State University, East Lansing

ABSTRACT

Marked improvements have been made in the general quality of milk and its derivatives during the past quarter-century. The chief quality improvements have been in the esthetics of milk production, in sanitation, and in reduced bacteria counts. Flavor has been considered, but usually defensively. Good flavor has been taken for granted by many. Why not? After all, does not the cow give good-flavored milk? Has not our responsibility for flavor control ended when we have safeguarded the milk against bacterial spoilage? Unfortunately, this trend of thinking has prevailed too long. Flavor in the quality yardstick needs reemphasis.

It is doubtful if the dairy industry yet is fully aware of the hidden potentialities of flavor in selling dairy products. Competitive food industries frequently stress the flavor of their products and place less emphasis on the nutritive values. Perhaps the dairy industry could learn some lessons from this approach and at the same time consider the very essential part which flavor possesses as a measure of quality.