title: Off-flavors in milk.
abstract: This report is a review of off-flavors encountered in fluid milk. It includes sections on transmitted, microbial, lipolyzed, heated, light-activated, oxidized, and miscellaneous flavors. Finally, the flavor of ultrahigh temperature (UHT) milk is reviewed. Most of the literature cited for different off-flavors covers the period since a comprehensive review was done of milk flavors by Strobel et al. (1953). In addition to causative agents and volatile materials associated with off-flavors, methods for control of each of the off-flavors are presented. This report is designed to serve the dairy production and processing industry, students and faculty of food science curricula, dairy product evaluation students, regulatory people, and fieldmen.
mesh_terms: D000821:Animal Feed; D000818:Animals; D002417:Cattle; D005260:Female; D005421:Flavoring Agents / Q000032:analysis; D005506:Food Contamination; D005516:Food Microbiology; D006358:Hot Temperature; D008027:Light; D008066:Lipolysis; D008892:Milk / Q000032:analysis* / Q000382:microbiology; D010084:Oxidation-Reduction; D011247:Pregnancy; D013649:Taste
chemical_list: D005421:Flavoring Agents