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Consumer and Taste Panel Evaluations of Some Methods for Controlling Feed Flavors in Milk^{1, 2,}

Department of Dairy Husbandry, Kansas State University, Manhattan

ABSTRACT

Milk produced on experimental feeds was evaluated by a consumer panel and a trained taste panel. Off-flavored milk returned by consumers was used to measure its acceptability. An experienced taste panel evaluated both the experimental milk and the control milk on the same day deliveries were made to customers.

Milk produced by cows fed sorghum silage, rye pasture, and bromegrass pasture was returned by consumers at rates of 1.1, 50.6, and 24.0% of the delivered quarts, respectively. Samples of these milks were scored 37.4, 33.3, and 34.2, respectively. These results were based on average values from six, four, and five trials on the silage, rye pasture, and bromegrass pasture, respectively.

Vacuum treatment of milk produced on rye pasture resulted in 48.1% returns and a flavor score of 33.5; and on bromegrass pasture, 16.7% returns and a flavor score of 32.0. Removing cows from rye pasture 4 hr before milking resulted in 28.6% returns and a flavor score of 33.0; and from bromegrass pasture, 17.8% returns and a flavor score of 33.7.

Correlation and regression coefficients between the log percentage of consumer returns and the panel flavor score were not significant at the 5% level for milk produced on rye pasture and bromegrass pasture.

¹ Data present in this paper were taken from a thesis submitted by the senior author to the Graduate School of Kansas State University in partial fulfillment of the requirement for the degree of Master of Science.

² Contribution No. 300, Department of Dairy Science, Kansas State Agricultural Experiment Station.

³ Present address: Kraft Foods Company, Kendallville, Ind.