Milk Quality and Products

Milk:
Acid:
o Taste: Paper-like, coats your mouth
o Make: Add a few drops of buttermilk to one cup of whole milk
Bitter:
o Taste: The back of your tongue and back of your throat
o Make: Add a few drops of a 1% solution (or .02 g/qt) of quinine
sulfate
Feed:
o Taste: Alfalfa, Sweet
o Make: Boil fresh Alfalfa or silage, take steam and put into milk.
Use an Erlenmeyer flask and a tube.
Flat/Watery:
o Taste: Watery, Sweet. Fat wont coat your mouth like it should.
o Make: Add Tablespoon to one cup of whole milk.
Foreign:
o Taste: Weird, not natural, mixture of weird flavors.
o Make: Take a small Dixie cup and coat with bleach. Dump ALL
bleach, every single drop. Add milk to cup, dump that milk into a
different glass. Add small amount of bleach milk to one cup of
whole milk.
Garlic/Onion:
o Taste: Like the cow just got into an onion patch.
o Make: Cut up an onion. Use the knife you just cut the onion up
with to stir one cup of whole milk.
Malty:
o Taste: Like Grape-Nuts, Sweet
o Make: Take a Dixie cup fill it half full of grape-nuts, add milk and
let sit for about 15 minutes. Strain the grape-nuts out of the milk.
Add about a teaspoon of the grape-nut milk to one cup of whole
milk.
Oxidized:
 o Taste: Like paper, dry out your mouth.
o Make: Put whole milk in the sunlight for about 15 minutes.
Rancid:
o Taste: Sweet buttery baby-barf
o Make: Mix a cup of raw whole milk and a cup of regular whole
milk, put in a blender and blend for 30 seconds. Let it sit in the
fridge for at least 24 hours. Add about Tablespoon to one cup
of whole milk.
Salty:
o Taste: Salty
o Make: Add a pinch of table salt to one cup of whole milk.

Tips:
Use milk that is in a carton to make defected milk, otherwise they will
all be oxidized.
The longer they sit, the more powerful the flavor can become.

Back of Tongue

Bitte
r
Acid

Salty Salty

Swee
t

Tip of
Tongue