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Symposium: Latest Developments in the Heat and Vacuum Treatment of Milk

Problems Involved in Flavor Removal

Dairy Manufacturing Section, North Carolina State College, Raleigh

ABSTRACT

Relatively recent reviews of off-flavors in milk have been made by Strobel, Bryan, and Babcock (26), McDowall (10), and Hunziker (7). A large number of weeds, plus many important feedstuffs, are reported by these authors as being responsible for objectionable flavors in milk and dairy products. The ability to use these feedstuffs to maximum advantage nutritionally and economically would be of tremendous benefit; to the dairy industry.

CHEMICAL NATURE OF TAINTING SUBSTANCES

Little is known pertaining to the flavoring substances in milk. Aurand (2) separated four fractions of flavoring compounds by steam distillation from a mixture of wild garlic (Allium vineale) and wild onions (Allium canadense). These fractions were collected at 32–40· C, 65–70· C., 85–90· C., and at 100· C. The two low-temperature fractions composed approximately 15% of the distillate and the remainder (about 80%) was obtained at the higher temperatures of fractionation.