The Relation of Certain Plant Processes to Flavor Development in Market Milk

Tracy, P.H.; Ruehe, Harrison August

doi:10.3168/jds.s0022-0302(31)93469-3

Cited by 20 publications

(5 citation statements)

References 8 publications

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“…As with earlier studies, studies published during this time were limited by their lack of sensory methodology. Trade journals made claims about temperature, bottle type, and season of milking affecting light-oxidized flavor, but results were often conflicting (Tracy and Ruehe, 1931;Doan and Myers, 1936). Because sensory methodology was not documented and often no uniform system was used, there was no way to objectively compare the results of the studies.…”

Section: Light Oxidationmentioning

confidence: 99%

“…MacCurdy and Trout (1940) reported that compared with raw milk samples, HTST-pasteurized milks had higher cooked, oxidized, and heated flavors but that other off-flavors such as feed flavors were eliminated or masked. Other early studies on pasteurization sensory effects showed that pasteurization eliminated the existence of undesirable barny flavors in the milk (Tracy and Ruehe, 1931). Today, the flavor of HTST milk is widely accepted, and deviations are generally disliked by US consumers.…”

Section: Processingmentioning

confidence: 99%

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A 100-Year Review: Sensory analysis of milk

Schiano

Harwood

Drake

2017

Journal of Dairy Science

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Evaluation of the sensory characteristics of food products has been, and will continue to be, the ultimate method for evaluating product quality. Sensory quality is a parameter that can be evaluated only by humans and consists of a series of tests or tools that can be applied objectively or subjectively within the constructs of carefully selected testing procedures and parameters. Depending on the chosen test, evaluators are able to probe areas of interest that are intrinsic product attributes (e.g., flavor profiles and off-flavors) as well as extrinsic measures (e.g., market penetration and consumer perception). This review outlines the literature pertaining to relevant testing procedures and studies of the history of sensory analysis of fluid milk. In addition, evaluation methods outside of traditional sensory techniques and future outlooks on the subject of sensory analysis of fluid milk are explored and presented.

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Section: Light Oxidationmentioning

confidence: 99%

Section: Processingmentioning

confidence: 99%

A 100-Year Review: Sensory analysis of milk

Schiano

Harwood

Drake

2017

Journal of Dairy Science

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“…However, in the few papers where experiments dealing with the effect of copper in skim milk have been reported the results do not justify the conclusion that skim milk is immune or even resistant to oxidized flavour. Both Tracy & Ruehe (22) and Roland & Trebler (23), for instance, reported that skim milk contaminated with copper developed a metallic flavour, though the authors distinguished it from the typical oxidized flavour of whole milk. The results of Thurston et al (2) indicate that skim milk, prepared from whole milk with oxidized flavour, retains some of the defect.…”

Section: Part II the Occurrence And Significance Of Oxidizedmentioning

confidence: 99%

487. Studies on the origin of oxidized flavour in whole milk

Pont¹

1952

Journal of Dairy Research

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With 1·0 p.p.m. of added copper, well-defined oxidized flavours described as cardboard, oily and metallic developed in pasteurized whole milk after ·2–3 days' storage at 3° C. With 0°1 p.p.m. copper only slight and irregular off-flavours, usually described as cardboard, appeared. Partial oxidation of the ascorbic acid of the milk with H2O2 did not increase its susceptibility to oxidized flavour development.Marked off-flavours were always associated with peroxide values in the milk fat of 0·2 and more (m.equiv. oxygen/kg.) determined by the ferric thiocyanate technique. With fat peroxide values of about 0·5, usually obtained after 6–7 days at 3° C. with 1·0 p.p.m. copper, the oxidized flavour was very strong and the milk usually undrinkable.

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“…Barnicoat and Palmer (1939) studied the antioxidant properties of vitamins A, B, C, D, E, G, and nicotinic acid and found that only vitamins C and E were effective. Tracy and Corbett (1939) have shown that the addition of .1 to .25 per cent sodium citrate retarded the development of oxidized flavor in milk. This is in agreement with Barnicoat and Palmer (1939) who found that plasma salts (soluble eitrates and phosphates) have marked antioxygenic effects when added to regular butter and butter made from washed cream.…”

Section: Review O F Literaturementioning

confidence: 99%