Intro to Ag Dairy Products Notes Milk Samples With Scores
How are the following flavors detected in milk samples and what is added to each sample to produce these flavors at the Dairy Products Career Development Event? 1. No Defect: Cause: Add in: Nothing. Clean milk sample. Score: 10 2. Salty: Cause: Bacteria in milk samples. Add in: Salt Score: Slight = 8 points; Definite = 6 points; Pronounced = 4 points 3. Bitter: Cause: Result of cow eating strong feed or weeds that can be absorbed in the milk. Bitterness may be present in milk from cows that are near the end of the lactation cycle. The growth of certain bacterias for several days at low temperatures may also cause a bitter flavor. You will detect bitterness by taste and not by smell. It occurs at the back of your tongue and mouth. Add in: Aspirin or a few drops of 1% solution of quinine sulfate. Score: Slight = 5 points; Definite = 3 points; Pronounced = 1 point 4. Feed: Cause: Feeds that contain strong flavors, such as green grass, rye or wheat pasture in early spring, silage, turnips, or alfalfa hay, impart certain off flavors into milk. The foreign flavors are absorbed from the cow’s stomach and lungs into the blood, then carried to the udder through the bloodstream. Certain feed flavors can be detected in milk from feed given to the cow 15 to 30 minutes before milking. In fact, if a cow inhales onion odor during milking, the onion flavor is present in the cow’s milk before milking is complete. Feed flavors in milk can be reduced or prevented by feeding cows immediately after milking and taking them off these types of feed 3 to 4 hours before milking again. Add in: In a flask, boil a suspension of silage in water. Close the flask opening with a one hole stopper to which a plastic or rubber tubing is attached. Place
Add in: Add buttermilk and place in refrigerator overnight. Definite = 3 points. The characteristic flavor of normal milk is lacking. sour taste on the tongue. Pronounced = 1 point 8. Milk lacking richness usually exhibits a sweetness. Acid: Cause: Can be detected by smell or taste. onion powder. Definite = 3 points. or kerosene.
. sanitizing solution Score: Slight = 5 points. paint. oil. Score: Slight = 9 points. You should recognize these flavors by their distinctive flavors and odors. Acid flavor is characterized by a sharp. Flat: Cause: Generally. the odor is carried through the bloodstream to the udder. Garlic/Onion: Cause: Garlic or onion flavors in milk are the result of cows eating or smelling wild garlic or onions. whereas milk with a flat taste does not. Foreign flavors can be the result of improper use of chemical sanitizers. You should give this milk a low score. Definite = 8 points. Definite = 8 points. Results from bacterial growth if milk is not properly cooled. but the milk has no off-flavor. bleach. and the undesirable flavor is produced in the milk. Pronounced = 1 points 7. especially if it is left in an open container in the refrigerator. onion juice Score: Slight = 5 points. A flat flavor should not be confused with one lacking richness. Foreign: Cause: If cows breathe odors of such substances such as fly spray. which is associated with a low-fat content. Pronounced = 7 points 6. Add in: Garlic powder. The flavor may be described as tasteless. Milk may absorb flavors. Dilute to taste with good milk. Add in: Vanilla. Add in: Water Score: Slight = 9 points. Pronounced = 5 points
5.the open end of the hose in a container of milk so that the gas that boils off will pass through the milk. water added to milk creates a flat flavor and diluted taste.
Pronounced = 1 points 10.Score: Slight = 3 points. Add in: Allow milk to spoil. Rancid: Cause: Closely associated with bitter but has an odor resembling spoiled nutmeats. Add in: Very difficult to duplicate. Rancid is caused by the breakdown of milk fat. Malty: Cause: Not common but can be found in milk that is not properly cooled. Definite = 1 points. Add in: Add malt flavor to milk sample. Add in: Expose milk sample to direct sunlight for 20-30 minutes or indirect sunlight for 1 hour. Definite = 1 points. Definite = 4 points. causing a walnut or grape-nut flavor. Oxidized: Cause: Tastes like wet cardboard. Certain bacteria can form from improperly cleaned equipment or machinery. Definite = 1 point. Pronounced = unsalable 9. Score: Slight = 3 points. Develops from allowing milk in glass or plastic containers to sit in the sun for a short time or in a store cabinet under artificial lighting for a longer period of time. Score: Slight = 4 points. Score: Slight = 5 points. Pronounced = unsalable 11. Pronounced = unsalable
. Pronounced = 1 point 9. Unclean: Cause: Seldom found unless milk has been stored to long or is stored at a slightly higher than normal temperature in the refrigerator. Definite = 3 points. Score: Slight = 6 points.