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Trends in Milk Flavor Research¹

Department of Food Science and Technology, University of California, Davis

ABSTRACT

Milk flavors appear to be a common topic at our Dairy Industry Conference—every year we have one or more papers on this subject. It would be difficult to overemphasize the importance of flavor in relation to acceptability of milk and dairy products; hence, the attention it receives at our annual meeting.

Another reason that a discussion of milk flavors is always timely is that research on this subject is constantly providing new, useful information. Hence, it is necessary to reappraise this subject frequently. In this discussion I will attempt to draw your attention to some recent research trends and developments related to milk flavors, with emphasis on research at the University of California.

Role of solids-not-fat. The importance of the solids-not-fat of milk in contributing to desirable flavor was stressed last year by Stull (10) of the University of Arizona. Several research reports have recently emphasized the favorable effects of increased solids-not-fat (2, 10, 14).

¹ Presented at Dairy Industry Conference, University of California, Davis, February 1, 1961.