Raw milk quality - milk flavor

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dc.contributor.author Roberts, H. A.
dc.date.accessioned 2011-08-02T21:29:09Z
dc.date.available 2011-08-02T21:29:09Z
dc.date.issued 2011-08-02
dc.identifier.uri http://hdl.handle.net/2097/11957
dc.description.abstract Flavor control in market milk begins on the farm and continues through the processing plant and into the home of the consumer. Flavor control is directly or indirectly related to the health of the cow, the feeding of the cow, the cleaning and sanitizing of utensils, the cooling of the milk, transportation to the processing plant, and all the steps in processing and distribution of the milk. Consumers judge the quality of milk largely by taste and appearance. Therefore, it is important that each load of milk be checked for off-flavors before it is loaded on the tank truck and again when it is received at the processing plant. Learning to recognize and distinguish certain characteristics of each possible offflavor that may be present in milk is important. This will help the dairyman and the fieldman in tracing the source of any off-flavors in milk and assist in reducing or eliminating the cause. At the end of this article, you will find a chart explaining some of the milk flavor defects, possible causes, and preventions. Cut this page out and place it near your milk tank for reference. en_US
dc.publisher Kansas Agricultural Experiment Station en_US
dc.relation.isPartOf Dairy Day, 1993 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 94-149-S en_US
dc.relation.isPartOf Report of progress (Kansas Agricultural Experiment Station); 694 en_US
dc.subject Dairy en_US
dc.subject Dairy products en_US
dc.subject Milk quality en_US
dc.subject Milk flavor en_US
dc.title Raw milk quality - milk flavor en_US
dc.type Conference paper en_US
dc.date.published 1993 en_US
dc.citation.epage 60 en_US
dc.citation.spage 57 en_US
dc.description.conference Dairy Day, 1993, Kansas State University, Manhattan, KS, 1993

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