Milk Off Flavor Notes Page Key[1]

7/28/2019 Milk Off Flavor Notes Page Key[1]

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Intro to Ag Name KEY

Dairy Products

Notes

Milk Samples With Scores

How are the following flavors detected in milk samples and what is added to each sample

to produce these flavors at the Dairy Products Career Development Event?

1. No Defect:

Cause:

Add in: Nothing. Clean milk sample.

Score: 10

2. Salty:

Cause: Bacteria in milk samples.

Add in: Salt

Score: Slight = 8 points; Definite = 6 points; Pronounced = 4 points

3. Bitter:

Cause: Result of cow eating strong feed or weeds that can be absorbed in the

milk. Bitterness may be present in milk from cows that are near the end of

the lactation cycle. The growth of certain bacterias for several days at low

temperatures may also cause a bitter flavor. You will detect bitterness by

taste and not by smell. It occurs at the back of your tongue and mouth.

Add in: Aspirin or a few drops of 1% solution of quinine sulfate.

Score: Slight = 5 points; Definite = 3 points; Pronounced = 1 point

4. Feed:

Cause: Feeds that contain strong flavors, such as green grass, rye or wheatpasture in early spring, silage, turnips, or alfalfa hay, impart certain off

flavors into milk. The foreign flavors are absorbed from the cows stomach

and lungs into the blood, then carried to the udder through the bloodstream.

Certain feed flavors can be detected in milk from feed given to the cow 15 to

30 minutes before milking. In fact, if a cow inhales onion odor during

milking, the onion flavor is present in the cows milk before milking is

complete. Feed flavors in milk can be reduced or prevented by feeding cows

immediately after milking and taking them off these types of feed 3 to 4

hours before milking again.

Add in: In a flask, boil a suspension of silage in water. Close the flask opening

with a one hole stopper to which a plastic or rubber tubing is attached. Place


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the open end of the hose in a container of milk so that the gas that boils off

will pass through the milk. Dilute to taste with good milk.


5. Flat:

Cause: Generally, water added to milk creates a flat flavor and diluted taste.

The flavor may be described as tasteless. The characteristic flavor of normal

milk is lacking, but the milk has no off-flavor. A flat flavor should not be

confused with one lacking richness, which is associated with a low-fat

content. Milk lacking richness usually exhibits a sweetness, whereas milk

with a flat taste does not.

Add in: Water


6. Foreign:

Cause: If cows breathe odors of such substances such as fly spray, paint, oil,or kerosene, the odor is carried through the bloodstream to the udder, and

the undesirable flavor is produced in the milk. Foreign flavors can be the

result of improper use of chemical sanitizers. Milk may absorb flavors,

especially if it is left in an open container in the refrigerator.

Add in: Vanilla, bleach, sanitizing solution


7. Garlic/Onion:Cause: Garlic or onion flavors in milk are the result of cows eating or

smelling wild garlic or onions. You should recognize these flavors by their

distinctive flavors and odors. You should give this milk a low score.

Add in: Garlic powder, onion powder, onion juice


8. Acid:

Cause: Can be detected by smell or taste. Results from bacterial growth if

milk is not properly cooled. Acid flavor is characterized by a sharp, sour

taste on the tongue.

Add in: Add buttermilk and place in refrigerator overnight.


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Score: Slight = 3 points; Definite = 1 points; Pronounced = unsalable

9. Malty:

Cause: Not common but can be found in milk that is not properly cooled.

Certain bacteria can form from improperly cleaned equipment ormachinery, causing a walnut or grape-nut flavor.

Add in: Add malt flavor to milk sample.


9. Oxidized:Cause: Tastes like wet cardboard. Develops from allowing milk in glass orplastic containers to sit in the sun for a short time or in a store cabinet under

artificial lighting for a longer period of time.

Add in: Expose milk sample to direct sunlight for 20-30 minutes or indirectsunlight for 1 hour.


10. Rancid:Cause: Closely associated with bitter but has an odor resembling spoilednutmeats. Rancid is caused by the breakdown of milk fat.

Add in: Allow milk to spoil.

Score: Slight = 4 points; Definite = 1 points; Pronounced = unsalable

11. Unclean:

Cause: Seldom found unless milk has been stored to long or is stored at a

slightly higher than normal temperature in the refrigerator.

Add in: Very difficult to duplicate.

Score: Slight = 3 points; Definite = 1 point; Pronounced = unsalable

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Milk Off Flavor Notes Page Key[1]