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Cooperative EXTension
May. 1961
GOOD TASTING MILK
-N
ew Mexico Sto le Unive"Uy
Flavor is a big factor in selling all dairy products. Ask coost:mers why they
drink milk or eat ice cream and the usual answer is "Because I like the flavor".
It is that fresh,clean flavor characteristic of the various dairy products which
is appreciated by consumers. An "off·fltlvor" (one which is unnatu=sl to the pro·
duct) will bring the processor complaints; if it is not corrected soon it will
reduce consumption.
Milk which has a good flavor is tremendously important to the welfare of the
dairy industry. It must be a joint responsibility of the different phases of
the industry to produce and maintain a good, consistent taste in milk.
L The producer is roponsible to produce milk which has no "off·flavor".
A serious "off· flsvor" can not be removed or covered up in processing.
2. The processor must msintain the good flavor during processing.
3. The distributor must see that the milk is held at proper temperature in
order to maintsin the flavor.
The following are some of the mos t common off· flavors encountered:
1. Feed· a audden change from winter feeding to either pasture or green
chopped feed may cause trouble . The milk has a pronounced odor. Feed
flavor caD usually be eliminated by taking cows off strong flavored
feed, such as silage or pasture, 4·5 hours before milking.
2. Oxidized - this is a general term embracing flavors which represent
partial changes in the fatty portion of the milk. It is usu311y des cribed
as "papery". cardboard. or metallic. This 18 not p:-esent when
milk is first drawn but developa rapidly at temperatures below 400y.
This may be accelerated by exposed copper or copper alloys in milking
equipment . Milk from individual cows may be easily oxidized . The aeason
of year also affects the eaae of oxidation. This is becoming much
more of a problem.
P"bl;oh.d and d; .. ribut..d ;n 'urth.,ance of tho Acto of Conll<_ o. May I .nd Jun. )0, 1914,
by tho Alri~"h"raJ E ...... ;on s.,.~;.:. o. N_ Mni~o Stat. U"j~ ..... ;.,., Philip Lcyond..c~o<,
d;, ... o" .nd ,h. U. S. I)q>.rtmen. of Allric .. J,ure, <_po<.rin ...
Object Description
| Title | New Mexico Dairy Herd Improvement, May, 1961 |
| Series Designation | Dairy Herd Improvement Association Monthly Report |
| Description | The monthly report of the Dairy Herd Improvement Association (DHIA) was initiated by E.E. Anderson, Extension Dairyman in the 1940s. From the 1960s forward a cooperative report had been prepared jointly by staff members of the NMSU Dairy Department, Agricultural Engineering, Agronomy, Veterinary and sent primarily to dairy herds on test (OS, DHIA, DHIR), County Extension Agents, and Instructors of Vocational Agriculture. The publication of the DHIA report was overseen by Philip Leyendecker, a director of the NMSU Agricultural Extension Service in cooperation with U.S. Department of Agriculture. The title of the report had changed over time; it had a couple of variations, New Mexico Dairy Herd Improvement and Dairy Improvement Notes. This digital collection includes historical issues published between 1961 and 1980. |
| Subject | dairy cattle (NAL); dairy farming (NAL); dairy industry (NAL); Dairy cattle--New Mexico; Dairying--New Mexico; Dairy cattle—New Mexico—Periodicals; Milk and milk products; |
| Creator | Ells, Borden; |
| Date Original | 1961-05 |
| Digital Publisher | New Mexico State University Library |
| Rights | Copyright, NMSU Board of Regents |
| Collection | NMSU Cooperative Extension Service and Agricultural Experiment Station Publications |
| Digital Identifier | UAAPdhi196105 |
| Source | Call number J87.N6 X313.99 D13; http://libcat.nmsu.edu/vwebv/holdingsInfo?bibId=24889 |
| OCLC number | 7474909 |
| Type | Text |
| Format | application/pdf |
| Language | eng |
Page Description
| Title | Good Tasting Milk |
| Series Designation | Dairy Herd Improvement Association Monthly Report |
| OCR | Cooperative EXTension May. 1961 GOOD TASTING MILK -N ew Mexico Sto le Unive"Uy Flavor is a big factor in selling all dairy products. Ask coost:mers why they drink milk or eat ice cream and the usual answer is "Because I like the flavor". It is that fresh,clean flavor characteristic of the various dairy products which is appreciated by consumers. An "off·fltlvor" (one which is unnatu=sl to the pro· duct) will bring the processor complaints; if it is not corrected soon it will reduce consumption. Milk which has a good flavor is tremendously important to the welfare of the dairy industry. It must be a joint responsibility of the different phases of the industry to produce and maintain a good, consistent taste in milk. L The producer is roponsible to produce milk which has no "off·flavor". A serious "off· flsvor" can not be removed or covered up in processing. 2. The processor must msintain the good flavor during processing. 3. The distributor must see that the milk is held at proper temperature in order to maintsin the flavor. The following are some of the mos t common off· flavors encountered: 1. Feed· a audden change from winter feeding to either pasture or green chopped feed may cause trouble . The milk has a pronounced odor. Feed flavor caD usually be eliminated by taking cows off strong flavored feed, such as silage or pasture, 4·5 hours before milking. 2. Oxidized - this is a general term embracing flavors which represent partial changes in the fatty portion of the milk. It is usu311y des cribed as "papery". cardboard. or metallic. This 18 not p:-esent when milk is first drawn but developa rapidly at temperatures below 400y. This may be accelerated by exposed copper or copper alloys in milking equipment . Milk from individual cows may be easily oxidized . The aeason of year also affects the eaae of oxidation. This is becoming much more of a problem. P"bl;oh.d and d; .. ribut..d ;n 'urth.,ance of tho Acto of Conll<_ o. May I .nd Jun. )0, 1914, by tho Alri~"h"raJ E ...... ;on s.,.~;.:. o. N_ Mni~o Stat. U"j~ ..... ;.,., Philip Lcyond..c~o<, d;, ... o" .nd ,h. U. S. I)q>.rtmen. of Allric .. J,ure, <_po<.rin ... |
