DPC 38, Preventing Off-Flavors in Milk

Item #: DPC-038

Published: 2008

Pages: 36

Any type of off-flavors in dairy products can adversely affect milk sales. This Guideline provides detailed information about the identification, causes, and prevention of off-flavor problems in milk and milk products. This Guideline is a merger of DPC Guidelines #23, Preventing Rancid Flavors in Milk and #38, Preventing Off-Flavors in Milk.

DISCLAIMER: The DPC is not responsible for the use or application of the information provided in this Guideline. It is the responsibility of the user to ensure that the information addresses their needs and that any action taken complies with appropriate regulations and standards.

Table of Contents:
INTRODUCTION
IDENTIFICATION OF OFF-FLAVORS
SAMPLING MILK FOR FLAVOR ANALYSIS
     SPLIT SAMPLING
     VAPOR SPACE
     JUDGING THE MILK
     SCORING FLAVOR
     FLAVOR GROUPS
     SUGGESTED FLAVOR SCORES FOR MILK WITH FLAVOR DEFECTS
     MILK FLAVOR SCORE CARD
SAMPLE NUMBER
CRITICISMS
PREPARATION OF OFF-FLAVORED SAMPLES IN THE LABORATORY
     LABORATORY PASTEURIZATION OF MILK
RANCID FLAVORS IN MILK
     CAUSES
     BACTERIAL LIPASES
     SUMMARY OF CAUSES
     RANCIDITY ON THE FARM
     RANCIDITY IN THE DAIRY PLANT
     CHECKING MILK FOR RANCID FLAVOR
     CONTROL
     SUMMARY
OXIDIZED FLAVORS OF MILK – LIGHT INDUCED AND METALLIC/SPONTANEOUS
     INTRODUCTION
     CAUSES
     CORRECTING PROBLEMS
     CONSUMERS
     STORES, SCHOOLS, RESTAURANTS
     SALES AND DELIVERY PERSONNEL
     PROCESSING PLANT
     FARM
MICROBIAL FLAVORS IN MILK
     INTRODUCTION
     MALTY
     HIGH ACID OR SOUR
     PUTRID
     PREVENTION
          FACILITIES AND ANIMALS
          COOLING
          OTHER POSSIBLE CAUSES
     CORRECTION
ABSORBED FLAVORS
     CAUSES
     CONTROL
OTHER OFF-FLAVORS
     FOREIGN AND MEDICINAL
     SALTY
     FLAT
     LACKS FRESHNESS
     COOKED OR SCORCHED

All DPC Guidelines go through an extensive peer review process. More information is available here.

DPC 38, Preventing Off-Flavors in Milk

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