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1960•Journal of Milk and Food TechnologyRequires access

DETECTION OF A RANCID-LIKE FLAVOR IN MILK1

J. A. Nelson, Raymond R. Hedrick, J. L. Brence

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Abstract

Homogenized milk was inoculated with different amounts of rancid whole milk powder. The samples were scored by three milk judges to determine their “threshold value” for rancid flavor. The results revealed that the sensitivity to rancidity varied among judges. This indicated that consumers probably do not have like tolerances for rancidity and that milk graders should apply a chemical test in addition to taste to detect slight rancid off-flavor defects in a milk supply.

About this research paper

What this paper is about

Homogenized milk was inoculated with different amounts of rancid whole milk powder. The samples were scored by three milk judges to determine their “threshold value” for rancid flavor. The results revealed that the sensitivity to rancidity varied among judges. This indicated that consumers probably do not have like tolerances for rancidity and that milk graders should apply a chemical test in addition to taste to detect slight rancid off-flavor defects in a milk supply.

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Available abstract

Homogenized milk was inoculated with different amounts of rancid whole milk powder. The samples were scored by three milk judges to determine their “threshold value” for rancid flavor. The results revealed that the sensitivity to rancidity varied among judges. This indicated that consumers probably do not have like tolerances for rancidity and that milk graders should apply a chemical test in addition to taste to detect slight rancid off-flavor defects in a milk supply.

Key concepts: Flavor, Food science, Taste, Whole milk, Detection threshold, Chemistry, Computer science, Real-time computing

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