Flavor of Dairy Products and how to prevent off-flavors
The purpose of this guideline is to provide the dairy processor and other interested parties with recommendations for optimizing pasteurized product shelf-life.
This guideline provides useful information for the proper handling of dairy products in the plant, cold room, wholesale and retail trucks, stores, schools, eating places, and the home.
This Guideline is a merger of DPC Guidelines #23, Preventing Rancid Flavors in Milk and #38, Preventing Off-Flavors in Milk.
This guideline has been developed to provide basic information for the manufacture of butter. General information is provided for ingredients, cream pasteurization methods, manufacturing techniques, composition, testing, quality assurance, and cleaning and sanitation.