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Flavors Imparted to Dairy Products by Phenol Derivatives¹

Dairy Manufacturing Section, Animal Sciences Department, Purdue University, Lafayette, Indiana

ABSTRACT

Factors which influence the formation and detection of chlorophenol flavor in milk and other dairy products were investigated. The ability of water with a chlorophenol flavor to transmit the off-flavor to milk and Cottage cheese also was studied, as well as the partition of the off-flavor when milk with a chlorophenol flavor was used to manufacture Cottage cheese and butter.

A characteristic chlorophenol flavor could be imparted to milk by the addition of 0.05 ppm, or more, of phenol and 20 ppm of available chlorine. A chlorophenol flavor was not detected when 20 ppm of chlorine was added to milk 2 min before the addition of 0.05 to 0.5 ppm of phenol. Its intensity was increased in milk containing 0.1 ppm of phenol by progressively increasing the available chlorine content from 5 to 20 ppm.

A relationship existed between the strength of a chlorine solution added to milk containing 0.1 ppm of phenol and the minimum concentration of chlorine that imparted a chlorophenol flavor. As the concentration of chlorine in the solution added to milk was increased, the amount necessary to give milk a chlorophenol flavor decreased.

The minimum amounts of o-chlorophenol, p-chlorophenol, 2,4-dichlorophenol, and 2,4,6-trichlorophenol that gave milk a chlorophenol flavor were 0.25, 50, 2.5, and 250 ppb, respectively.

A chlorophenol flavor was detected in Cottage cheese that was washed with water containing 0.1 ppm of phenol and 1.0 ppm of available chlorine. A more intense chlorophenol flavor was produced when the chlorine content of the water was 4.9 or 6.7 ppm, but no off-flavor was detected when the chlorine content was 10 ppm. The calculated minimum concentrations of phenol and chlorine in water which gave milk an off-flavor were 2.5 and 25 ppb, respectively.

Although a chlorophenol flavor is masked by an increase in the fat content of fluid dairy products, most of the chlorophenol flavor of milk was found in the cream and butter. Cottage cheese did not have a chlorophenol flavor when made from skimmilk derived from milk with this flavor.

¹ Published with the approval of the Director of the Purdue Agricultural Experiment Station as Journal Series paper no. 2038.

² Portion of a thesis submitted by J. A. Schlegel in partial fulfillment of the requirements for the degree of Master of Science. Present address: Marathon Division, American Can Company, Menasha, Wisconsin.