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Variation of Milk Flavor

Department of Animal Science, Iowa State University, Ames 50010

ABSTRACT

Monthly milk samples for five years from 127 cows from 68 twin pairs were tasted by at least three judges, providing 8,208 observations for flavor score and twelve flavors. Judges contributed significant (P < .05) variation to all flavors but not to score. Years, seasons, ages at calving, and stages of lactation were significant for score and most flavors while percentage protein and solids-not-fat influenced score and at least four flavors. Milk production and fat percentage were less important. Samples and observations accounted for more than 70% of variation in the adjusted data in all variables except feed-unclean. Intense flavors were negatively correlated with other flavors, and genetic correlations from intrapair co-variances were large. Two estimates of heritability, from pair variances and intrapair correlations, were computed on a sample basis for each variable. Heritabilities ranked similarly for each method, the largest being rancid .23 and .48, unclean .23 and .32, score .20 and .44, and feed .19 and .19. These estimates had large standard errors.