The Acid Degree of Milk Obtained With Pipeline and Bucket Milkers

Jensen, Robert G.; Smith, Adam D.; MacLeod, Patricia; Dowd, L. R.

doi:10.4315/0022-2747-20.12.352

Cited by 3 publications

(1 citation statement)

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“…With the increased use of pipeline lllilkers and bulk handling of milk increasing evidence of rancidity due to the factors like risers, mechanical features and rate of cooling have been reported (2,36,39,67,109,118,188). 17,000!ml.…”

Section: Rancid Flavormentioning

confidence: 99%

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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