Off-flavors in milk.

R Bassette; D Y Fung; V R Mantha

doi:10.1080/10408398609527439

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PubMed · 3519085

Off-flavors in milk.

R Bassette·D Y Fung·V R Mantha

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Abstract

This report is a review of off-flavors encountered in fluid milk. It includes sections on transmitted, microbial, lipolyzed, heated, light-activated, oxidized, and miscellaneous flavors. Finally, the flavor of ultrahigh temperature (UHT) milk is reviewed. Most of the literature cited for different off-flavors covers the period since a comprehensive review was done of milk flavors by Strobel et al. (1953). In addition to causative agents and volatile materials associated with off-flavors, methods for control of each of the off-flavors are presented. This report is designed to serve the dairy production and processing industry, students and faculty of food science curricula, dairy product evaluation students, regulatory people, and fieldmen.

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Animal Feed Animals Cattle Female Flavoring Agents Food Contamination Food Microbiology Hot Temperature Light Lipolysis Milk Oxidation-Reduction Pregnancy Taste Journal Article Review

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R Bassette, D Y Fung, V R Mantha. 1986. Off-flavors in milk.. https://doi.org/10.1080/10408398609527439

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