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Journal of Dairy Science Vol. 61 No. 10 1369-1374
© 1978 by American Dairy Science Association ®
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Characterizing Milk Flavors1

R. S. Mehta, R. Bassette and G. Ward

Department of Animal Sciences and Industry, Kansas State University, Manhattan 66506

ABSTRACT

A rapid procedure for categorizing off-flavored milks based upon ability to recover off-flavor essence in a steam distillate is presented. Five milliliter steam distillates, from 50 ml of both normal and off-flavored milks, added to 45 ml aliquots of normal milk were evaluated by an experienced taste panel. Off-flavored milks included milk with added copper (oxidized), milk that had been exposed to sunlight (light induced), milk in which flavor had been induced by wheat-pasture (feed), and milk with lipolytic flavor (lipolyzed).

The characteristic off-flavor was produced when distillates of either light-induced or copper-induced oxidized flavored milks were added to normal milk, but distillates of lipolyzed or wheat-pasture-flavored milks failed to produce these typical off-flavors.

FOOTNOTES

1 Contribution No. 78-154-j, Department of Animal Sciences and Industry, Kansas Agricultural Experiment Station, Manhattan 66506.






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Copyright © 1978 by the American Dairy Science Association ®.