Some Factors Affecting the Stability of Certain Milk Properties. IV. A Comparison of Seven Different Roughages on the Color and Flavor of Milk

Garrett, O.F.; Arnold, Ria; Hartman, Geoffrey H.

doi:10.3168/jds.s0022-0302(41)95386-9

Cited by 5 publications

(4 citation statements)

References 5 publications

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“…Studies on off-flavors in milk have received attention according to their source of origin, namely, the feed of the cow (14,15,16,17,66,68,90,160,166,173,195,203,205), the cow (119,123,184), chemical action (12,40,50,51,56,72,74,76,81,84,89,100,101,125,181). bacteria (77,87,89,lOS,20) and miscellaneous sources -3 (133,150,157).…”

Section: Raw Milk Flavormentioning

confidence: 99%

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The Quality of Raw Milk From Selected Ohio Markets.

Ohri

Slatter

1966

Journal of Milk and Food Technology

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Summary An 8-month survey was made on the flavor of raw milk supplies from four major Ohio markets. A total of 317 milk samples obtained from farm bulk tanks and from tank trucks were examined fresh and after storage at 38–40 F for 48 hours. Approximately 40% of the industrial producer's fresh milk supply had highly satisfactory flavor quality and the flavor of 10% of the shipments was completely undesirable. The combining of the producers' milk in the tank pick-up truck resulted in milk for the plants having a flavor that was neither very good nor very bad. The most common flavor defect was “feed” but other flavors frequently encountered were “cowy” and “rancid.” A significant flavor deterioration occurred in the raw milk during its storage for 48 hr at 38–40 F. The principal changes involved the development of such flavors as “rancid,” “unclean” and acid-associated flavors such as “malty.” The rancid flavor was a common defect in the milk after storage during the winter season, and unclean, musty, oily and the acid-associated flavors were frequently found in the milk after storage during the summer season. The results suggest the need for more adequate milk flavor control measures and that milk should be processed as soon as possible after reaching the plant if it is to possess the finest possible flavor.

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Section: Raw Milk Flavormentioning

confidence: 99%

“…The various feeds reported to be responsible for this defect included alfalfa (14,173,214), cabbage (15),beet pulp and citrus pulp (195), corn silage (66), soybeans (68), or various weeds like bitter week (143,212) May weed (68), pepper grass (166), wild onion and garlic (16,139,203).…”

Section: Off-flavors From Feedmentioning

confidence: 99%

The Quality of Raw Milk From Selected Ohio Markets.

Ohri

Slatter

1966

Journal of Milk and Food Technology

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“…The findings of Johnson et al (42,43) should, however, be borne in mind. Maize silage gave less satisfactory results (70). Maize silage gave less satisfactory results (70).…”

Section: (Ii) Vitamin a And Carotenementioning

confidence: 99%

“…It is the general opinion that if fed in sufficient quantity, properly made lucerne and grass silages produce milk which is little, if at all, inferior in colour to pasture milk (70,71). It is the general opinion that if fed in sufficient quantity, properly made lucerne and grass silages produce milk which is little, if at all, inferior in colour to pasture milk (70,71).…”

Section: (Ii) Vitamin a And Carotenementioning

confidence: 99%

Section D. The Nutritional Value of Milk and Milk Products

Kon

1943

Journal of Dairy Research

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Reviews of the progress of dairy science Thompson (30). Simple rapid methods for the measurement of the yellow colour of milk by means of a 'lactochrometer'(3i) and of carotene in butter fat by visual comparison with potassium bichromate standards (32) have been described. Effern(33) has applied the reaction of Rosenthal & Erdely(34) to the photometric estimation of vitamin A in butter, but the value of this method is not proven and the calculations are open to criticism.In previous reviews (35,36,37) papers dealing with the apparently abnormal behaviour of vitamin A and carotene in butter were discussed, but evidence is now growing that the vitamin A . activity of milk or butter calculated from proper chemical and physical measurements of vitamin A and carotene agrees with results of biological assay (25,38). The recent results of Fraps et al. {39) correcting their earlier findings also point in the same direction, while Shrewsbury & Kraybill(40) now report that carotene dissolved in butter fat devoid of vitamin A activity has the same availability for rats as when dissolved in cotton-seed or maize oil. On the other hand, Koehn(27,28) is still of the opinion that the factor for converting colorimetric readings into international units of vitamin A is appreciably higher for milk than for cod-liver oil.Normally the fat-soluble pigment of milk consists mostly of /? carotene and the ratio of 94 % j8 carotene and 6 % xanthophylls put forward by Gillam(4i) has been generally accepted. It has been known, however, for some time that the exact proportions vary according to the composition of the carotenoids in the fodder of the cow(37). More recent work in which the analysis was done by chromatography instead of by phase separation indicates that even in normal milk the contribution of /3 carotene may be smaller than hitherto believed, while special feeding of the cow may result in the appearance in the milk of much inactive carotenoid. Thus Johnson et al. (42,43) found in the butter of cows receiving molasses lucerne silage only 68 % of the total carotenoids in the form of /} carotene, the rest consisting of xanthophylls, 24 %, and 'acidformed' pigments(44), 8 %. Phosphoric acid lucerne silage yielded 65 % ft carotene and a higher proportion, 12 %, of pigments formed by the action of acid. Even pasture butter had 20 % of xanthophyllic pigments, but artefacts were absent and carotene amounted to 80 % (42,43). Similar values for pasture butters are reported by Thompson et aZ.(45) who also observed that Guernsey cows are less selective than Shorthorns and pass into their milk under comparable conditions a larger proportion of inactive carotenoids. This is doubtless another expression of the known peculiarities of carotenoid metabolism of the Channel Island cattle. There are further examples of these peculiarities. Thus, Gillam & Kon(46) showed that the Shorthorn cow effectively excludes lycopene, an isomer of carotene, from her milk, even when large quantities of it are fed in the form of tomato puree. Under similar...

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Pathogens in Milk | Brucella spp.

Garin‐Bastuji

2011

Encyclopedia of Dairy Sciences

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Some Factors Affecting the Stability of Certain Milk Properties. IV. A Comparison of Seven Different Roughages on the Color and Flavor of Milk

Cited by 5 publications

References 5 publications

The Quality of Raw Milk From Selected Ohio Markets.

The Quality of Raw Milk From Selected Ohio Markets.

Section D. The Nutritional Value of Milk and Milk Products

Pathogens in Milk | Brucella spp.

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