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Journal of Dairy Science Vol. 61 No. 7 855-869
© 1978 by American Dairy Science Association ®
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Off Flavors of Milk: Nomenclature, Standards, and Bibliography1

W. F. Shipe, Chairman, R. Bassette, D. D. Deane, W. L. Dunkley, E. G. Hammond, W. J. Harper, D. H. Kleyn, M. E. Morgan, J. H. Nelson and R. A. Scanlan

Cornell University, Ithaca, NY 14853
Kansas State University, Manhattan 66502
University of Wyoming, Laramie 82071
University of California, Davis 95616
Iowa State University, Ames 50011
Ohio State University, Columbus 43210
Rutgers University, New Brunswick, NJ 08903
Oregon State University, Corvallis 97331
Kraft Foods, Glenview, IL 60025
Oregon State University, Corvallis 97331

ABSTRACT

Introduction

Correct identification is one of the major problems facing those working with milk flavors. This committee sought first to develop a practical classification for off-flavors. Next, methods for producing some of the more common off-flavors were studied. Finally, a bibliography covering the literature from 1950 to 1976 on off-flavors was prepared. This report is intended to aid in training both research and quality control personnel in the hope that more uniform terminology will result.

Nomenclature

The present terminology for describing off-flavors in milk includes different types of terms. Descriptive terms such as papery, associative terms such as oily, or causative terms such as oxidized are used. A classification based on causes is simpler and more useful than the present system. On this basis off-flavors were divided into seven categories which are listed in Table 1 along with corresponding descriptive and associative terms.

This classification is not perfect, but it should aid in training personnel to identify off off-flavors and their causes at the same time.

FOOTNOTES

1 Report of the Committee on Flavor Nomenclature and Reference Standards.




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