A flavor survey of the milk produced by the Montana State College dairy herd
by Raymond R Hedrick
A THESIS Submitted to the Graduate Faculty In partial fulfillment of the requirements for the degree
of Master of Science In Dairy Manufacturing
Montana State University
© Copyright by Raymond R Hedrick (1954)
Abstract:
A one year milk flavor survey was made on the milk produced by the Montana State College purebred
Holstein and Jersey herd, The survey began in December and continued throughout the dry feed and
the pasture season until the next December, Milk samples were taken at approximately 14 day intervals
throughout the year at each morning, noon and evening milking, The samples were cooled to 40°F until
examined organoleptically which was within four hours after the last milking for the day was
completed, The examination was made by experienced milk judges without their knowledge of the
identity of the samples.
The results revealed that milk with fewer flavor criticisms Was produced when the cows were on dry
feed than when they were on pasture. Feed flavor was the most predominant flavor defect found in the
milk, regardless of the kind of feed. However, feed flavor was more prevalent in the Milk when the
cows were on pasture than when they were on dry feed.
On the yearly average basis the flavor score of the Holstein milk was slightly Mgher than that of the
Jersey milk, There was no statistical significance in the difference between the average score of the
first and the following lactations-, Heithey was there any statistical significance in the average milk
scores based on the age of the cows at freshening or in the average scores based on the morning, noon
or evening milkings*' A FLAVOR SURVEY
OF
THE MILK PRODUCED
BY
THE MONTANA STATE COLLEGE DAIRY HERD
by
Raymond R. Hedrick
A THESIS
Sulmitted to the Graduate Faculty
in
partial fulfillment of the requirements
for the degree of
Master of Science in Dairy Manufacturing
at
Montana State College
June,
1954
]i3U
- 2-
TABLE OF CONTENTS
TITLE PACffi......................
TABLE OF CONTENTS ..............
LIST OF FIGURES ................
ACKNOWLEDGMENTS ................
ABSTRACT
......................
INTRODUCTION
..................
REVIEW OF LITERATURE
EXPERIMENTAL PROCEDURE
..........
........
FEEDING AND MANAGEMENT OF THE HERD
EXPERIMENTAL RESULTS
..........
DISCUSSION OF RESULTS..........
CONCLUSIONS ....................
LITERATURE CITED
..............
110598
'■3"=1
List dr tikiBB
■■
•■
Fiem-G
1»
...
................... .
. .
^
*
*
»
«
*
-o
»
*
»
»■
'o
»
*■
>■
>
*
*
»
*
»
Gosibitied Average Flavor Scores of Holstein and
Jersey MilIc Produced, in the Different Lactations
30
, „»,
31
Average Milk Flavor Score by Milkings............. .
33
5. ‘ Flavor Scores of the Milk According to the Age
of the Gows at the time of Freshening
60
g
»
2« 1 Percentage Distribution of Plavor S core of Milk
Produced on Dry Feed and tin Gras's ...................
4*
g
Percentage Bidtribution of the Flavor Defects
in Milk Produdei by Gow oh.Qry Feed and tin
Paatnna Gnnss
3*
g g
fhe Average Flavor Score by Month of the Holsteins
and the Herseys o * o » * * s a a * # o o * i » * g » * & *
■I'u
34
3b
Acm##(8m%5
fh© author niahes to ©apyesa /appreciation tog
Br» <J.As Nelson, Head of the Department of Dairy Ihdhatry,.
Hho set up and supervised the. experiment and scored the samples of
milk throughout the entire, survey*
He also- gave, helpful advice
and suggestions in the preparation of this manuscript,,
!The valuable aid of. assistant professof I .L4 Hrence in scoring
the samples and other1suggestions .ip carrying Cut the survey Was. greatly appreciated*
,yY'
. ..f&f/;. : :
A one year iailk flavor survey was made on the milk produced
hr the Montana State College purebred. Holstein and Jersey herd,.
The survey began in December and continued throughout the dry feed
end the pasture season until the next Decembers ' .Milk samples were
taken at approximately 14 day intervals throughout the year at each
morning, noon, and. evening milking* The samples were cooled to AO0Ss
Uhtil examined organoleptically which was within four hours ,after the
last milking for the day was completed,- •- The examination was made by
experienced milk judges'without their knowledge of the identity of the
SBMplee*:'y
"
I: ': .y'
/
'
The results revealed- that milk .with fewer flavor criticisms
Was produeed when the cows were Oh dry feed than when they'Were on
pasture* ^ -feed' flayer'was.'the most predominant flavor defect'found
in the milk, regardless of -the kind:Of feed, ''However, feed flavor
was more prevalent in' the.;milk when'the cows were on pasture than':
when they were on dry feed, .
On the,yearly average basis the flavor score of the Holstein
miBc was-; slightly Mgher than that of the Jersey milk. There Was no
statistical significance in'the difference between the average shore
of the .first and the following lactations-, .:Bither was thSr& any
statistical:'Significance .In.'W'average, milk, scores.; based On the-^e
of the;cpws at;freshehing or in the.-'average scores'based on the. v '
mormng^ noon or evening milkings/ '
v
.46i% .;
: Ahnomal. ,flavors In.milk,.constitute one, of'the major problems
in the dairy industry. ■•Consumers,demand milk,that is free of flavor
defects. • Both adults and children, are sensitive to any■off~flater
1' '
■
'
'
-■ 'i :. " - ■ ■ ;
■they encounter*. .Not knotting. W ;milk:does .not have- the flavor, .
.desiW^honsmers iufer thst#%'Vith au off^flavdf iw*;.*)eeai p#o*'.
duced' under insanitary conditions and is unwholesome*
■Gff~flavors in.milk may he due to; feed, or' to faulty production
practices or to handling’methods not related to sanitation.
Con-
sequently,.off^flayors are often encountered in grade A milk* Nelson,
and front ’(llB)> MacOurdy end ■front (1(32) and.Bahlherg, Adams ,and,..
Held (39) reported that a.high percentage of-all market-,milk that is
examined-organoleptically is criticised for off-flavor.
.these.:- .
investigators also- reported ■that,feed flavor is the .most predominant*,
A:flavor defect in milk may also he the cause of & like flavor
defect in any dairy product made from it*
In order to improve the
flavor of all daisy products to make them more acceptable to consumers#,
milk flavors’-should be given more attention.' Io ascertain the general
occurrence of milk flavor defects in milk produced in a reasonably
well managed dairy herd# this study was undertaken.
EEIfIEW OF E 3 3 ? E W m
Mfalfac ' Boadhbuse and Henderson .(JJ'd) and others (3jlll>127>
12,^129); reported that
alfalfa wad fed as green pastWe or ,as
silage five hours before, milking, it produced ah Offrflaror in the
milk*
Hhe feed flavor in milk' was more pronounced when alfalfa was
fed two to three, hours, before- milking^ ■•.A -pronounced feed flavor in
the milk, resulted When 20 to 2$ pounds of freshly out green alfalfa
was fed 'to- the.nows two hours before milking.
Hamble- and HeBy (53)
and.MoOurdy ■and trout (103) stated that when Ig to ZO pounds of ,..
alfalfa -silage was fed immediately after milking there was,no
resulting off*flayer,, but. where -only CH4 pound of' alfalfa silage was
fed to the cows one hour- before, milking', there was ;an. off"flavor in
the milk* - Glover.' Roadhouse, and Henderson (131) and. Other workers (46,
81,100,110,129,131,144)1^7) stated, that clover hay,, clover pasture,
clover silage and other legumes had the same effect on the flavor of
milk as alfalfa hay, pasture and legume silage*
Grass. '.Roadhouse.-and Henderson -(ill,132) found that .when cows
were pastured on sudan grass .during-the interval between the- morning
and evening milking, there was no objectionable ’flavor In the milk*
Bavies (45) -stated that the., quantity, of;.milk produced was not .affected
when the cows were taken off pasture to control feed flavor for three
hov&s befor# milking.
ether wrkers. (20,55,5?) reported grasg'
silage of good quality with molasses'added, fed. to dairy eows
immediately after Miking resulted, in milk of good flavor*
Other
investigators ($1,82,39) fOtind that when silage of good quality Was
fed immediately after milking no silage, flavor oecurrM in the M B c v
Sam*
M b l e W - W l y (%3) .Bddt GthfRFG
»328,1$1)
noted that When 0,79 pounds of corn allege wad fed one h e # before
Miking if Prbduoed #
the MBsv-: T W h # to 2$ pounds
Of corn silage was fed iiwdiately after MlkiSg no off-flavor Was
encountered, ■ Babcock (11) stated that when dairy cows were fed 25
pounds of green' corn .one hour before Miking^ slight off-flavor
appeared in the Mlk,
Soybeans.
Gmble and HeHy
(53),
Soil and Humphrey (166)
found that, soybean silage fed to cows aft#' Miking -Gauged M Undeew
irable flavor hnd odoh In;'the Mlk^ but sbybean silage may be fed to
dairy cows When small amounts are',Maeed with corn silage immediately
aft# M l M n g without affecting the flavor.
Williams and co-workers
(163) and others (21,52,114,116) stated that when a ration containing
up to 23' per cent of soybeans .(whole, cracked or ground) or soybean
hay was fed. to- cows, no
undesirable flavor was observed -la the M i M
IeetqrM^. Beet Pulp#■’
#ng
.and Anderson,,(165) and others (16,
58) stated that dMed beet, pulp fed in IiberM •■quantity one te two ■
hours before-Miking had practically no effect'-.oa either the flavor
or odor of the M l k v . Reece (126) and other workers (16,164) noted
that sugar beets can be fed, to the dairy etiwa one to.four hours
before milking tjith practically no effect on either the odor or
flavor of the M l k produced?
front and Taylor (157) concluded that
sugar beet tops do not affect M l k flavor unless more than 25 pounds
per day are fed0
DaMee (44) and Drahfield and Mackintosh (38)
reported that vhen more than 9 lbs? of dried beet pulp containing
molasses: was. fed to each'Coif per day, 'a fishy taint in M l k was
noticed?
Ieyes and Selson ($7) and other workers {9,13^46?
47,164) found that dairy Qom fed potatoes with the concentrate during
milking did not impart an off*flavof to. the milk.
Subbuae?
According to Babcock (13), when a dairy cow consumes
14 lb? of cabbage one hour before Miking she Will, produce MD?having an off-flavor and odor?
If fed immediately after Miking it
takes 25 pounds of cabbie to produce a like result?
Conoentrate feeds? . The concentrate feeds such as rolled
barley? Coconut meal, cottonseed meal, or rolled oafs, when fed one or
two.hours,before Miking, may produce a very slight off-flavor but not
enough to make, the Mlk 'Undesirable to the average consumer?
five to
seven pounds of wheat bran fed one hour before milking tends'to improve
the flavor of M l k according to Roadhouse and Renderson (130)? front
and HorWood (159) stated that balbe-rye pasture did not have as. adverse
an effect on'the flavor and odor of M l k 'as did common rye*.. •
,•
Miscellaneous Peedstf• Terassuk end Roadhouse (150) and Barrett
■"1.Q-=
6tr;a3. (58) found that oitjms pulp h # about the same effect as beet
pulp, T-Jith the. exception that a h i # # flavor frequOntly appearea
Iu-'the milk when cows W3?e fed over five pounds of dried ofeage pulp
one hour before milking,
Woodward aid. co-workers (168) noted that
the
p#ok%gr ^@#',had- no ^pneoiabW btfset on the fl#oV
of the milk,
Olson and oo-workers .fll?) reported that feeding
tankage in the grain ration up to go per pent by weight had no-effect
on milk flavor even when fed one op'two hours before milking, Mndsey5
Holland ''and Smith (99) recorded that the feeding of distiller^ grains
or-brewer*s grains, to cows,.would not adversely' affect the flavor, of
the milks ' Sunflower, silage has no objectionable flavor effect accor­
ding to Arnett.and Tpetsven (3).
-Sabcock (IS,15,16) discovered that
green oats, green peas* pmpkins and carrots fed to cows either before
or after milking In quantities up to 30 pounds had only a slight effect
on the flavor and odop.of the milk produced*
W n dairy Oowa were fed
up to 3B,pounds of green co%e.as,'greeh'ryo, kale> rape op turnips one
to-,two hours before milicing, a slight to pronounced off-flavor 'resulted
Thirty pounds of these feeds' consumed by cows after milking had no
-effect on the flavor of subsequent milkings,
.
-
■
,
-
Weed flavors and odors found in'milk ape apparently closely
associated’with feed, flavors.
Some kinds- of Weeds mixed With the hay,
pasture weeds, weeds in silage and some weed seeds in the concentrate
::
= ‘'
■
.
.
cause off-flavor, in millc if a sufficient quantity is. consumed by the
cow.
This is especially true if consumed.a short time -before .milking,
-Aurand ■end Moore (10) stated that three different oommeroial
mineral supplements^- advertised to prevent wed flavor in milk, when
given to cows failed to prevent off-flavors.,
■ Iretsven mid lfelson (155) found that, ground fanweed.seed -eaten
immediately after milMng -ip:.amounts up- fb .eight -per sent pf the;total
grain ration resulted in no off-flavor in-milk,
Ihey W o reported1.,. ,
that 12 to 16' per pent of ground wild mustard seed in the concentrate
could be eaten by the cows immediately after milking without imparting
any objectionable flavor to milk.
Many research workers. (1,7,H sI?,1^?70?101AQ4^^,10?;,119,120,
121,130,137) determined that wMtterw weed, "Parrotweedw,^horseweedw,
"mayweed", "ragweed"5, land creasy wild eats, foxtail, filaree, wild,
onion, wild garlic, beardtongue, bpneset, buckhprn, wild tansy, marestail, wild lettuce, Sdgfermel and foxglove caused undesirable flavor.
and odor In milk when h Oow Consumes sufficient quantity a short time
■
■ ;
,
-
;
■before milking, '
Wylie (169) and others (1,48,107) stated that the off-flavor
caused by weeds was generally eliminated -When cows, were taken off
pasture from three to four hours before milking,
■
Ensiled peppergrass with molasses as ’
a preservative,, and ensiled
,■■
<
'
.ragweed, clover and' wheat stubble with molasses, did not cause 'off-flavor
in milk when fed immediately after milking, according to Brubaker and
-AsKeaves (31) and Pratt (120)>.
Sen.to 15 pgr cent wild onion, and 35
to; 90 per cent mixed grass silage with 235 pounds of ground corn per ..
ton added as .a preservative, when fed to. cows produced an off^flavored
milk (Brubaker and Reaves y,31)
'
OXIDISED PDAfQR ■■ ■
Considerable experimental work .has been done,in an effort' to '
determine the causes and methods of control of oxidised flavor in milk.
According to several workers (35*41,43,82,136,152), lecithin
appeared to be the constituent of milk that' is 'affected' first when
okidised flavor develops*" 'Swanson -and Sommer' (346) observed that ''
spontaneous oxidised, flavor in milk may be due tp the oxidation of the
phospholipids fraction of the fat'globule membrane*
Becks Ifhitnahs ’
and Martin (22) found no. relation between the frequency of occurrence
of oxidised flavor and the lecithin content'of the milk* '■' ' '* '
A number of'research workers (22s2fs2Bs43s6B) determined that
the ascorbic acid content of the milk intensified the oxidised flavor*
Brow* 'fhur'st'on Wd' Dustman (24) reported that if &'cow were fed
a quart of .either tomato or lemon Juice daily, the susceptibility of her
milk to oxidation was greatly reduced.'
Qthef research workers '(22,27,35,61) stated that when'a cow was
fed' one gram of ascorbic acid daily it decreased the tendency for the
milk to develop metal-induced oxidised flavor=
Also, when carotene’was -
consumed at the, rate of 350 mg per- day like results were obtained, .
Mderson,(2) and';others;(29) concluded that, the ■level: of 'the
ascorhie "acid in milk when .draw is not .an .important, factor in;the
production;,of milk ,with;low, susceptibility, to oxidised flavor.
Peed .as a Factor in Oxidised flavor... Spontaneous oxidised
.
flavor in .milk is. influenced by feed according to Brown, Van ,Land- ■
Ingham and Meakley (28)...and others (24#43#54>61,74,161)a ■ Green feeds
such as pasture grass, green alfalfa, and clover decreased the occurr­
ence of spontaneous oxidised flavor while dry feed tended to increase
Hening and Bahlberg (74) found that the oxidised flavors were
not influenced by the plane of nutrition.
According to Brown, fan
Landingham and Meekley (28) high quality alfalfa hay, together with
alfalfa leaf meal, reduced, the development of metal-induced oxidised
flavor,.
Other researchers (56,58,73.) noted that legume and grass silage
produced milk with, more" resistance toward the development of oxidised
flavor than feeding corn silage, molasses treated .grass silage, phos­
phoric acid treated grass silage, mangels, beet pulp or dried citrus
pulp.
According to AnderSon (2) and others (6,22,26,106,162), low
carotene intake was regularly associated with milk, which developed
oxidized flavor, while a high carotene intake-decreased the oxidised
flavor in milk*
Guthrie (66) found that when four cows were fed cod liver oil.
^14*“'
.
'
the milk prpducea beaame oily and aftor standing it developed either
a "goaty" os? oxidised flavor*
Krukovsky, Loosli and W-ting (93) and Krtdcovsky and Loosli (94)
diseovered a significant correlation M W e e n the tocopherol Oonient of
milk fat add the ability of milk' to.resist the reaction that produced
oxidised flavor*
. Broirtti:, Thurston and. IMstmen (24) showed that there was;,variation
among individual, cows with respect to the tendency for Oxidised flavor
to develop; in,,their milk.
If milk susceptible to oxidation is miked
With non-shsceptible milk from five or more cows, the' tendency was to
reduce its susceptibility* • - •
Chilson (35) found that if was not necessary for the milk to
come in contact with metals or metallic salts for the development of
oxidised flavor.
On the Contrary, Soialihson (153)' stated that' no ‘
•samples of milk from individual cows Would develop Oxidiaed flavor '
without, added Copper*
Otithrie and Brtieckner (62) and Bahle and Pahter (43) declared
that breed'of coWs s'stage'of'-Iactatioh9 Chlorine'lactose ■ration and
leucocyte content of the milk had no influence on the occurrence of
spontaneous oxidised flavor. '
Sorbeit and Tracy (37). reported that milk produced ■in the early
part of the lactation period was more susceptible' tp oxidation than that
produced later in lactation.
milk from heifers.
They found this to be especially:true of
CMlson (35) and Dahle (40) stated that the coddiaeS flavor was
due to an enzyme action, m d the enzyme action could he prevented by
heating the milk to 170 F for 10 minutes.
Dahle and Dalmer (43) found
that the plasma and' serum of the milk carried the enzyme-like factor
responsible for the oxidised off-flavor.
Brown, and Olson (30), Thatcher and Dahlberg (151) and Tomlinson
(153) stated that an oxidised flavor can be produced chemically without
the aid of...an.'enzyme*
further evidence was given 'that enzyme action
was not involved in the production of oxidized flavor,
Boland and Tribler (136) and Corbett and Tracy (37) declared
that there appeared to be no correlation between the development of
oxidized flavor and the percentage of fat in milk, .
Beck, I-Mtnah and Martin (22) observed that there may be a .
correlation between color intensity of the milk fat as produced by
different breeds of cows and the development of oxidized flavor.
The
oxidised flavor, was .more prevalent in milk that Was below breed average
in fat color intensity*
Krukovsky, Bdosli and I-Jhiting (93) stated that there Was a
significant correlation between the tocopherol content of milk fat and
the ability of milk to resist the reaction that involves ascorbic acid
oxidation, which produced oxidised flavor,
Oone and Babcock (36) and others (6,10,42,95,136,154,161) re­
ported that the growth of bacteria in milk may retard the development
of oxidized flavor in raw milk.
^ 16-
Beek9.Whitnak and Martin (22) stated that the development of
oxidised flavor in raw milk was effectively prevented by feeding 206
milligrams of carotene daily to a cow1that had Been producing milk
with oxidised flavor*
Brom9 Bustman and Weakley (2$) observed that the amount of
carotene in milk might not be the substance responsible for the r.e~
duetion in susceptibility of milk to /oxidized flavor*
It appeared
that some substance or substances associated with it probably had a
greater effect than did the carotene'itself.
Bahle (41) reported
•that carotene did not have antioxidative.properties,
Anderson, Bowd and Stuewer (5) and Brown and Bustman (2*>) noted
that there was. no relationship between an apparent acidity of O„19 per
cent and the same milk standardised down to an acidity of 0*15 per cent
in preventing the development of oxidised flavor*
She oxygen Content of milk may vary from sero in the udder to
about 11 milligrams per liter in the bottle# according to Outhrie (67) *
Several investigators (63,69971?1409Ml#M3) found that if the oxygen
content of milk was kept below 0*4 to 0*5 milligrams per liter# there
would be little difficulty With Oxidised flavor*
!
Milk, lipase apparently has Httie .or no action on milk fat in
the udder*
The lipase in milk seems inactive at the time, of miIlcing6
Bckles and Shaw (49) and, other research workers (18#
49 #5O #84#35,118#150,134»147) stated that a cow may produce rancid milk
“17-»
in the last stage of lactation and/or during the first month of
lactation*
Herrington and Hrakovakgr (74) concluded that, there was1no
apparent correlation between the length of the gestation period and
the amount of milk the cow produced to rancid flavor in milk.
Kelly (86) found that When samples of milk were collected at
frequent intervals from nows not bred,, a -definite relationship between •
the estrus cycle and the lipase activity'.existed.: '
Roahen and Sommer (133) reported no relationship between fat
Ixpolysis in. milk and the stage of lactation^
Tarassuk and lack (U9) and others (75577*8$,91,92,133>147)
determined that hydrolysis of milk fat may be caused by W o distinct
,sets of conditions;
(I) it li&ght result from certain, specific' treat­
ments of raw milk such as shaking of warm milk and warming of pre­
cooled milk to about JO0Cj, then Cooling- again to below IO0C:*
Such
treatments -result in the activation of Iipase5 another enzyme 5 or a
group of enzymes present in raw milR|
(2) it might also result from
spontaneous, action'due to lipase activity-*
-
-
Routs and leaver (Jo) and other research Workers (79, 8J,134,149)
stated that rancid flavor was least noticeable during the spring and
summer months when the cows are. on pasture, and reaches a maximw in
■early winter*
•
'
Beder (122,133,124,1^5) studied the chemical Composition and
properties of normal and rancid Jersey milk and found a higher chloride
'-
*i&4'
and a''lotier lactose:content-in- rancid milk' than in ho^mal Willt: ?he
fiat.s total solids and protein content in general, appeared to he higher
in rancid W l k than- hor#l "milks '^B'ancid:W l k 1hsu&lly-'had
.higher
titratahle acidity and hydrogen^loh Concentration than normal milk, of
the same period of. lactation. ' Ihe fatty: acids and cholesterol content
of the blood, serum were: generally the same for cows producing rancid
milk and. for cows producing normal milk during the corresponding ■periods
:
,
■'
Cfiaetatiohs''
■
,
'v
:
■
■
.
;
,
glyhkh ,and hood-^W.).'and ^aafell:4#)'' condluded :that W l k :haying ;
a low surface tension after holding at 5 %
equal,
have-'a less
The flavor.p f the
Wbulds
other things being
desirable odor than milk'having
Wlk
was
therefore:related
a
high .surface 'tension.
to'its -lipase activity.
QouldfS (59) studies, showed that'low pH" values, adversely md. •*
permanently affected activity “and thatW l k lipase Was .&'non-specific
fat-splitting, ansym® enable;-of producing lipolysis on a Wide variety of
fatty substrates.:'under- favoribie"-conditions." -. ••; "
• •-
■Taraasuk-(WA),' Roberts hnd -MyliC (134) and'TaraSsuk and Hend­
erson (148) reported that mixing one part of W l k that is subject to
rancidity with four parts of normal W l k within one hour, after:WlkiUgy
Will generally prevent r'anCid f
l
a
y
o
r
-
i
••
’•• " kcoordiag to -Qastell 454) -the;Wdition of ammonia accelerated
the'production of rancid flavor:.
From the results obtained it seemed
doubtful that' the- concentration -of ammonia in the atmosphere of the bam
where the cows were being Wlked could cause, rancidity to develop.- •■
'
•AnSrsoB (3,4) 'found: that Hhen the; rations of cons producing,.'
raneid miik Herd' enriched: Hith’plant material, of high' Oarotene: content,,
the production of very good flavor’Udlk resulted.after., a period of 10
to 15 days...
;
.
.....
,
■
■
■ • ■ Oheiaioal Flavor. . Lindquist (97) .found that Hhen ooWs8'uteri were
treated x-fith iodoform capsules to 01$#' up suppurative.- inflammationj ■they
produced milk with. a. medicinal or chemical flavor^,.
0 m CoHtS'.milk: could
taint, over 200 gallons of mimed milk*
According, to # 1 1 and louts (ill),10 ppm: of, a quaternary ammon. ■
Ium compound (Boccal) added to -mLlk could he detected by taste* ■. 'fhe
addition of 20 ppm resulted.,in a slight puckery sensation,.'a ,slight'
;■
bitterness, at 30 ppm, -and. a:very hitter flavor- at 40 ppm.
Helson (112) stated that-.seed grain ,preserved.,Hith- paradichlorbensene resulted in milk With .a,foreign medicinal-like flavor*
This
foreign flavor, continued in the milk for-several dayS' -after.ihe-.-.-eows; ■■
were fed an,ynconteminated feed.
1: . , . :
■Lindquist a # .Honaldson (98) noted that potatoes, groHn in. soil
treated xfith benzene.' hekachloride; when fed. to Cow> resulted, in--milk x-fith
a bitter taste*
•
.After 12, days of normal feed ,the. bitter, taste' Bis--
a p p e a r e d * .
v
■•
"
Bacteria. ■, Hammer (68) and other'research Horkers,(33>115,137,
139). concluded, that, bacteria may cause, feed flavor, salty, flavor, bitter
flavor .and other off-flavors'in milk, depending: upon the kind-of,:... ..: .
bacteria,
itoadhotis^. and:‘
(330)
salty Mlfe iaay be produced from cows in the last stage of lactation,;' '
■ 1■•' 'According to Shay (10} and Knodti;(9oj>'milk' produced1by CoWs
with various stages of ketosis might have: ”covjy^, "feed% or ^foreign**
flavor» depending' on the. amount of ketone:bodies which ,have,passed .
into the milk--.from’thevbidodif:..: ‘
'.
"'
;-
•*
mow##
-
A on# year Eoilk flavor.survey yas made;
.on the milk produced
by every milking cot-r in the Montana State College purebred Holstein .
and Jersey herd, . In order to cover:the dry feed, and pasture seasons,
and other environmental factors ? the survey Has undertaken in December
1952, end ended, in December 1953, ■ -
:
Separate samples Here taken from the milk produced by each con
at every milking for one day..-at approximately .14 ,day intervals,; Clean,
sanitised half-pint milk bottles were used to collect the samples, ;' .
the samples were cooled immediately in running water to a temperature ■
below 50°F and held. Cold until-they were examined for flavor within,,
four hours after the last samples ,for the day were taken, - the -.samples
were tempered to approximately 60°F ,and examined, organoleptically -for
flavor and odor on the basis of the standard score card, by experienced
milk judges who did not know the identity of the samples or the milking
from which they were taken,
they were scored and, Criticised according
to the intensity of the.defect found,
KilkWifh no flavor defect was '
given a score of 40« . Samples-with'a slight' flavor defect were given-.
a score of 39 or 39,5 according to the intensity.
The range for.
samples- with more definite- flavor defects Was- from ‘
38,5 down to 37,Samples with pronounced flavor defects- were scored below 37 points*
Effort Was made to keep- the feeding* management .and-milking:
practices of the herd .as uniform as was possible throughout the. year*
fhe only feed'change was from dry feed conditions to pasture end1
return to dry feed after the pasture season was over*
EESBINti Am mmSEMBIS OF IHB HEM
T M !KiUdpg cows'were fed concentrate '
f the composition of which
is given in Tefole I*
Beginning in December 1952$ and ending Iune 30$
X953'id3cture A was fed,
Endd July to December 1953 the cows tiers fed
Mixture B*/
I.
Tm omoBNfs&m Miwms EBas $m at&aGoq; mm BBmw %m om BAR
^ Steam roiled barley
Nhsat bran
- Diy best'pulp' / '
Linseed oil meal,
-Bone ,mealSalt-'
285
200
■300
200
'5
10
1000
389
■,'.200
,
300 '
100
‘ '5 .
10 ■
1000
She -dry feeding season was in progress when the survey started
in December 1952$ and started again the last of September to Deeember
1953'
During this period concentrate was fed at the rate of one pound
to four pounds of 4 per cent fat corrected milk produced.
It was fed
just before milking but some of it was consumed during milking,
Qood
quality alfalfa hay was given the cows after each milking and at inter­
vals between milMng, .Bay feeding time was at Bs30 a„m, $ 9$00 a,m.$
8*30 p,m, $ 4s30 p,m, and 10*30 p$m* The hay Was fed ad lib in outside
o
.
feed racks. An attempt, was made to feed the hay so that practically
all of It W 3 coti.stim64 an.hour before milking,time,, although;it/was.
not. always possible to ■regulate the exact -amount of hay ■to -accomplish.
this, ,
'
- :'I / '
-; .
At-the beginning of the pasture -season^, the.,last: of May, when
the grass was not abundant,, and at the- end of the pasture season;vhen; ,
the grass became short, ,some hay was. fed in the evening to supplement
the. pasture grass,
Ho hay was. fed from Iune I to September -21 when
the pasture grass Was. abundant.
The irrigated pasture.for'the herd
Consisted of a'mixture of orchard, grass, tall.fescue,.'KentuclQr. blue
grass,, white dutch and alsike clover#
per cent of, the forage#.
The legumes make. up. about 23- '
The cows. We# brought in from pasture from
one fourth to one hour before milking, averaging time elapse about half
an hour. . .
.
the cows were milked three times a day in.December 1922,- twice
a day from January I.to M w Is 1953,, but. the cows, producing over 40, lbs.
■of milk, per day were milked- three times daily., - from the first part, of
May the cows were.milked three times a day again until the. end: of the
survey in. December, -1953-., • ■ ■ ■
■
When the cows were milked three- times-.a 'day, .milking started at
4t00 a.m., 32s00 nooti and di.OO p.m,, ..-Ben milked twice .a day they Were
milked at 4:00 a.m. and. 3:30 p.m. -■
.
' ■
.fast machine -milking was. practiced.' -It required from one and
one third to one and three-fourths.hours to milk the herd which varied
from 41 to 53 milki»g cows.- ■ The .milk from each cow was -immediately'
* $ep*#aGbt8&iv$k0a8#i&
SkWbRWB']?*:* SgN^aaiidAxlaabf
-
. r : . ' . : - ., , ' . - - .: -
■.i ' Si^ob # 4 b # # % BWVBy %#.
ov# &
ojsb 7 w .
Wlfeiog B&&.
m m m # #a
Witte
.'."r; :; :,
;'■•
g W W , •'fSf&pV Mm. # # #; Wep ,## jBWbxg#
W f w M h igspca&flggr W-aay #4' #*%W% to
,poa^SW*
j
- 26«.
EWBmwm
iessts
F M W B GRITZGISMS
,
Table :
2 gived the percentage distribution of the occurrence
of off-flavor in the zaillc when the cows' were 'on dry feed compared to
when they
on,,phsttirh', ,'Sea the cos -Wefe bh dry feed, there .were
twelve different :off-flav.ors,©neountered -compared tonight different
off-flavors- when the cows- Were on pasture^
'
-.5V
■'
=:
i
'I:
!■"■■I
'■■ •
v " •
■fmm a .
THE PEHGEhW E I lS T H I B im o E o i MILK BLAWGl DEFECTS' BOTffiB BhH IIG B m
EEBB SEASGI # B T m # 5 T # l SEASGI ;:.4
Brv Feed Season
Io criticism
Feed
Fer Gent . ,pasture Season
66*0
59.3
- 6.5
Salty
Sarny
Rancid ,
Feed-saltyTallom :
FefmenWd feed
Smothered
Salty-bitter
Oxidised ■
Foreign
S alty-oxidised
3.2
2.9
0,9
0.-3
0,3
0.3
0.3
0.3
0,2
Ho criticism :
Feed
Rancid
Feed-salty .
Salty ,
Fermented feed
Feed-bitter
Feed-rancid
Feed-barm
Fer Gent
0.9
$1,3
V,9
4.4
4.5
0,4
0.3
0.2
0.1
^ O eI
TOTAL
lumber of samples
examined %
100.0 .
2095'
100,0
^lumber Of samples
examined
1182
When the cows were on dry feed there, was no flavor criticism on
.
•
.
26 per cent of the samples.
.
j ,
/
.
,
Only 0,9 per cent of, the sample s,i-jer©
•
.1
/ '* ’ • -
■'
_ ■ -
•• "
«•-
“ '•
-
1‘
•
•
r
’ •
. 1
without flavor criticism when the Cows were on pasture.
<.
. .
•
‘
■
I
.'V,
-
I'',:.'-.'
PEHGEBfAGg DlSTfflBIHIOK OP FLAVOR DEFEG1S
figure I shows .that-feed flavor..wa,s more £>redpiznpant ■in-th# milk
when the cows Were on pasture than When .they were on ,try feed. ' twenty
six per cent of the sables produced on dry feed were ndt ,criticised ,on
flavor.
Fifty nine and three tenths per cent of the samples Were •
■:
•
criticised for feed flavor when the cows Were on dry feed .as compared
to 81.3 per cent When the cows were Ori pasture,
this conformed to the
reports of trout, McGee and Harrison (158) that when the cows are
pastured on a mixture of legumes and grasses and milked three times-daily
they produce- milk with a definite objectionable flavor.,
.
1
,HacQurdy and
. . .
trout (102) ^ in- a study cowering six- months (January to Jtsne;) obtained'
similar results and reported that 57 per cent of the milk samples
observed had an off-flavor.
;
Salty, rancid, and other miscellaneous flavors which are generally
less, predominant in milk, occurred so seldom that the kind of feed could
not be indicated as a factor in their occurrence, } Mattick and Kay (109)
reported that there was no marked seasonal variation in the occurrence
of -rancid, flavor ,in milk,
■'/
.28-
Percentage Distribution
Dry feed
Pasture
Without
criticism
Rancid
Miscellaneous
Flavor Defects
Figure I.
PERCENTAGE DISTRIBUTION OF THE FLAVOR DEFECTS IN MILK
PRODUCED BY COVB ON DRY FEED AND ON PASTURE GRASS „
PERQEETAGE
distribution of flavor -scores
the percentage distribution of. flavor score? of the milk
• i •'
:
1
■
-- .
,•
■
■ 1 I.
i ■
.
-l ,
1 •,
, •i i
*
s‘
’ :
‘
produced on dry feed compared tilth that produced on pasture is given
•1
• v
' •■
1• »
’ ■.i i
i- * '
■
* .• r ,
v ,> f
i'j
■,
, 1 '•! 1 ‘1 • -
*i ,
j
‘
1
.>
'. V f J.
in Figure 2.
» i
. •
' «
,
%.en the cows were on dry feed there was no flavor criticism
on 27.3 per cent of the samples.
Ten per cent scored 39.5 and 27.3
per cent scored 39 when the cows were on dry feed*
This is the range
in which the judges considered the criticisms as. slight.
Only 11.8'
per cent of. the milk produced when the cows were on dry feed, scored
The judges considered the off-
38*5 and only 15*5 per cent scored 38.
flavor in this range us definite.
When the cows were on pasture only 0*9 per cent of the samples
were without criticism.
Three and eight tenths per cent scored. 39.5
and 16.0 per cent scored 39.
1
1
•
•
' 1 I
/...,
1I
In the definite range 22,0 per, cent
I*
. '
Ii I
Scored 38*5 and 30,0 per cent scored 38.
• ‘
’
• ' > ,
.
"
i
-
,
', \ ‘
.
I .'
,
. ‘'
r'
1
y
t
I
'
.
'
.
i ''
k '1
1 "' I .
Fluyor scores of 37.,5- or,
■
' ".
, '
I.
1 .,5
.■•, ' i ..
1 I.:
below, which the judges considered as pronounced, were more prominent
in the milk produced, by cows on pasture than those on dry feed,
FLAVOR SCORE IR HBLASM TO LACTATION
Figure 3 gives, the combined fIayOr score of the Holstein, and
Jersey milk in the different, lactations..
The average flavor score
of the second, third and fourth lactations was only very slightly above
that of the first lactation*
This was not statistically significant
- 30-
§
•H
I:
t
Q
I
g
Ph
Figure 2.
PERCENTAGE DISTRIBUTION OF FLAVOR SCORES OF MILK
PRODUCED ON DRY FEED AND GRASS
- 31-
Flavor Score
Average flavor score
3rd
4th
5th
6th
Lactations
Figure 3
COMBINED AVERAGE FLAVOR SCORES OF HOLSTEIN AND JERSEY MILK
PRODUCED IN THE DIFFERENT LACTATIONS.
-
(Snedeeor 145)*
32-
T W number of news in the fifth through the ninth
lactations was not large enough to warrant a trub average<
In the
a few rancid samples*...The,flavor ,score
sixth lactation there
of the milk 'in;,the last three' lactations was. not,,-significant^
different from that of the first five, ,
;
' FLWOR SGOEES Bf 'MlLElHQS
"
-figure- 4 -gives'the average, flavor scores on the samples of, milk
’
1
■'
'
:
taken from the morning* noon and the, ,night milkings,
The; yearly average flavor.score for each milking was;
’
morning,
38»7? noon, 38.5? and. night milk,
.
I
1 33.4.
1
' » ■
'
I
-
"
J
j
'
f • I ■ '
I
'
...........
,
*
1
•
-
'
The .average..score for the morning, noon and night milkings
followed,the same.general.trend,,,
...
, .
Vii;
The:'"Variation in the.scores of the.milk for the different ,milk-*
ings was only* 0,3 of a point for the entire year.
This difference in.
the scores: of the different milkings was not statistically significant
(SoMeeor * 5 %
.
...
figure 5 shows'the average flavor score,of the milk samples
according, to the .age of the cows at freshening.
There was only a
very slight .increase in flavor score in the milk from Cows up to five
years of age*
The flavor, scores of the milk from cows above.five yeere
of age fluctuated .slightly more, . The difference- in scores between all
Average flavor score - noon milking
Average flavor score - night milking
Date and month of samples
Figure 4.
AVERAGE MILK FLAVOR SCOEES BY MILKINGS
— 34-
Flavor Score
Average flavor score
Age of cows in years
Figure 5.
FLAVOR SCORES OF THE MILK ACCORDING TO THE AGE OF THE COVB
AT THE TIME OF FRESHENING
ages was net statistically significant (SnMeeor 145)*
'
FLAVOR SCORE BI BREEDS
\ / ''' '
' ''V
■
•
"Figure ,6 shows a edmparibon- of 'the average monthly flavor
score1of the milk from Holsteins and. from kerseys*
The average
flavor score for'the Holstein' milk (38,7) was■slightly higher, than
the Jersey milk (38.4) for the year*
■fhe monthly average scores, of
the Jersey milk fluctuated more than the scores of Holstein milk., .
Like results were' reported' by Heaver, Kuhlman and .Fonts.(160), on the
flavor of.Holstein and Jersey milk. ■■ '
- 36-
Flavor score
Average flavor score for Holsteins
Average flavor score for Jerseys
Months of the year
Figure 6.
THE AVERAGE FLAVOR SCORE BY MONTHS OF THE HOLSTEINS AND
THE JERSEYS
■*»371
■ ‘
•
i
!
■
.
'
■1
:
- ,
^
mssossioN o? iiESWa
'
"
■
'■ ■
• ■
■ ■'
■■
■
'
-
:
'. 1
'
' /' 1 Of the 2095''Samples taken when' the
ogms
were on dry feed, 26
per cent were, without flavor^c#tlcls%;
pf the IlSS samples' taken
When the cows were on ,pasture, only 0,9 per cent were free of flavor
'criticism.
The average -flavor score, of ,the A i m w # consMerahly .
higher when the, cows ,were on dry feed, than when they were oh pasture,
Feed flavor was the most predominant defect.
It occurred in ■ ■
59.3 per cent of the samples during the dry feed season as compared
to $1.3 per cent during the pasture feeding'season,■ -.
.
. .
When the cows were on dry feed sixty-five per cent of the' ■=
samples, scored 39 to 40 inclusive,' and only 27.3 per cent of the
'samples "Scored: between .'38 and 33.5 inclusive,,
Bight and one.'tenth
per cent scored below 37,5
When the hows were on pasture 4.7 per cent of the samples' scored
39 to 40 inclusive, and 67 per cent scored 38 to 39 inclusive..
eight and ■three tenths per cent scored 37.5 or below.
' , ;, ,
Twenty
s■
■• The age of the cowi'the lactation, and the breed did hot seem to
have any'significant influence oh the flavor scores.
There was no
significant difference- in, the flavor scares- of -the-morning,’
,noon or ■
night milkings, { The;",scores for all three milkings- seemed, fp follow
the same general -pattern.'
• ••
-
•
.
■
,
■
.r''
-:
i 1■-
,‘ ; ‘‘
■■ '-OOMOiffS^SSS''-'
1
'
I,
More.cotis produced milk without a flavor criticism .when;fed.
-I
• ■
'
'
' ■•
on dry feed than when on pasture,
.
: .
Zt ■
ilFeedil flavor was the'most predominant flavor defect found in
aiilk regardless of whether the cows were fed on dry feed or were on
pasture, '
3.
16Feedil flavor occurred more often in milk when the cows were
on pasture compared to when they were fed on dry feed*
4,
the Iactatien^ age of the'cows at freshening* or ’
milking' time
in the day did -not reveal any statistically significant differences
in the flavor score of the milk,
5„
The one year average flavor score of the Holstein milk was .
slightly higher than the one year average flavor score of the Jersey
milk
1+
AW#* A.V. Grsea
C m be emreome,
9WL m&7?"899. 19#,
#,&. #oo** Jkge,
MimmmM*
<# Gbdaimd W
flavors la
a # mik*
&w**, aaik Baa#**, a g # ##.
GWr, &eb* Ibsgdk* Bern*
1936, '
2?
W k ? a P y d b W of dWo&*wRak:BkdkKdk&i<Mi*
Si*) SBUWk % W # e *
36 (3#)* 6 M 6 „
1936.
4*
,-.rr-.n r
#*# W lH a#o# o f th e 8**&ak*B OalWlJWB f la v o r .
%M&
A w , Bept,
A&KH3* B a b # W x&lk a&aKKtawy&oaRa,
8%>43a, 1 W .
5*
ABSSBiSKWt, BUB,, BCWl)* l,*R. *#& BBmaBBWt, G.A* ' iSeakaSlcai o f
jWd&tgr of M U k to oa&dlWi 91#%#* SRaedt fb&ewNaaMdk
& m-agq. i w .
&,
am*80#, #*&*, IWGldKB*, w * W aAiBBBGBBWaxai, f,#* @ w
G # w # a# GKBf,4K3ba#Rp 3& % U & «»T*9& 3 W # W *%hGo*y»
]&skq%saadb*]L ,Aawaaws* SBlBt DwW e*
pro#*
9*
w m ,
Gwrot SBaadI * A #9*&ooa G#*@e of ToW- && NO&,
W . , B w B m tb SGaSbae*
#,
10*
Agr.
#0$ 49*90, 1939,
AHWt, 0*8* aoA !RRBgBSMBRf?, *f,0*
dha**Elj>e*%f Oilggp f o r IERaAxgr
0##,
A1R:%)l3ao&»G@gr &@Ba*%db»
& m « m * 1%?.
9*
Am, Qoaxv* M*, Wot*
W .
*&%&* d@r*. ISaap* 8ta*
dBM m m I, M . aM AmmsOK, #*c* P o ta W # @a a PoM f o r Baiagp
Go#** 2&&* & # * Ota. m m , 316, 393*,
A w m * &,#, (wadi m o m , fj,, wo B w y m w y for m a & ootm
IKLfBAsar ill BBOXo,
A##» 3%. #ta» Boa* m i famim.
30 (I), 9+ W L
11*
IWKEKBBQWt, 0,1# JBdBPaRat # LBeawilagg
SWi-IKURfoakjaBwl Olsgp o f W % *
. Bull. W O ,
&&»
.^iT-.
1983.
!BwRftMXt *%f 3 W & U #
LBBLiabr
A l W f o m & (kpewsa Coxss
0*8. B g # , o f Age, Bm t*
o& IdbeiMaRfQaf AKul Odor of
9.8. Sept* of %r* % )t. W l* 1808* 1923,
/
-......
23.
'BABGo QK3 C,J. Bffect of BeGiding Cabbage and Potatoes on
Flavor and Gdor of Milk, " B.S. -Bept. of Agr. Dept.
Bull. 1297. 19%. '
IUi
‘
15;
.. '• " 1 1_Effect of"Feeding' Green Bjre add Srbeh Coi-jpeas on
the Flavor and, Ohor of MlkVl' B.1
S . Bept;' :of Agr.1 111
Dept; Bull. -13A2.1-1925»
'"
' '''Effeef1Bf SaTlie1
'dn'■'the'-Flkvor■and 1Odor bf 1MileV1
U..gi Dept. 'Of.'Agr. BeDtV Bull. 1326. 1925.. &
16»
■ . Effefet of1Soae Succulent Feeds bn the Flavor and
Odbr of,
Milk. B.8. Dept,:of Agr. Tech. Bull. 9. '
192%
1%
Effect"of.Bitten/eed on Dairy Products, ■ 0.8. ;
Bept. Agr3 SBIM Bo.440, 1929^
;■
18,
11’ :1 1. Comion Causes of OffrFlavored Milk and-.Theiry
Control," B-V Mlk''and Fbdd Technology.
H s 168-70. ■
2951.
19;
BABCOCK, 1C1
eJ. ya# HALHlB3 H.S. 1 ,Bffebt-of Some Bilage'on the
• Copper Tolerance1of .Fasteuriaed Milk.."1 1J-.1Dairy Bciv ’
26s 563-570• 1943.
1 • ..
20»
BABTIiBTT3 J ȴ, .Factora Affedting Color ,and,Flavor of
Guernsey Milk, 1Guernsey: Breeders 8 JoUr. 57?' 96-97.1 1
1940; 1 : - - ' ' '''
1
21.
BABSBBf3'1
B .B C H B 3 .JvW33 CABBOH3rC-.Jv And BiBB13 B 0Mv '.yihe
influence of Crocked Soybeans3 Soybean1-Haiy and 'Various
Kinds of Containers on the Flavor of Milk. jour. Bairy
Sci. 33s 28-37. 1950»
22.
HECK3 G.H.-,-MHlTBAHg C.¥; andymBTlH; W.A; 'Relation of
Vitamin C 3.Lecithin and Carotene of MUk to the Bevelopment' of Oxidized Flavor. 'J. Dairy Sci» ,22$ 17-29»
19$9'»
1
11
.1
'
'
23*
S
y
.
•
■
,
' - %
■
"• ' *
*
BBOW3 H.C., THBBSTOB, I,,:!!, and B W T M K 3 R>B. Oxidized Flavor
in Mlk*. •■III. -The'Tinie of Copper1Contaminatibn During
Production ahd Frecessing3'1and Aeration ’Versus'' he Aeration
as Belated to Oxidised Flavor Development. Jour. Dairy
Sci* 19? 753-760., 1936*. ,
24,.
jpl^pr.i^.JElk,:- -■If»;■ 'Studies, of
4e3.at4.p39..of.,
the1feed of the .Gow to Oxidised Flavor, Four* Bairgr
.SPii 20$ 133”U5.
2$,
1937,
BfiOBl, V L G and.BBSTMMt3.'B1S*...,,Oxidised .Flavor .in Milk,
22$;.3-1-33*" :1939»- ■
26*
VI,
4 Sfudgr of the -Belation of Titratable Acidity to MetalBeveloped Oxidised Flavor in Mlk,1 Four,.Daizy Sci. ■
; .- .- - ,%
BROW5 .W,G,,' DUSTmf5 B.B. and W m i M , O.B*
Oxidised Flavor
in mik,
. W #P#*t of tW Begfeft of
ation of Fat in the.Ration of the.Gow Bpon the. Iodine
Humbpr of the Butterfat and the Susceptibility of the.
Milk to Metal-Induced Oxidised Flavor, Four. Dairy Sei,
24* 265^275^ 1941.
'
27.
'
m o w * W.0.5 V4N W B W m m 5 4.B. and W m m i 5 O.E.
Oxidised
.Flavor ih Milk* VIi. Studies of the Fffeot of '
Barbtene, and,-Aacorbio .Aeld In the iFeeA of -the Oow.-'-Pnthe Susceptibility of the MTBc to Metal-Induced Oxidised" -.
Flavor,
Four, Dairy Sei. 22$ 345-351. 1939«
28.
. ...
29.
.
30*,
''Oxidised Fiavprin m m . / '
" The' Sffecf- of.#*. .
Quality .of.iHay end Harly Stage of lactation'on. the Gonteat
of the Milk and -their BelationsMp'to the Development, of
.. MetEl-Induced -Oxidised .Flavor, Four.. Dairy Sol, 24;
925^935..- 194B
"
Oxidized Flavor in Milk, '4.
The'Effect of Feeding
potassium Iodine.Supplement.,to.Dairy Oows'on the'Carotene
Oonteat .of the '.Buttprfat and':on Ascorbic Acid Content of .
the ,Iiilk and .the.,'Relationship to MetaWnduced Oxidised ,
-Flavor. ':Four, Dairy Sci, 24$ 1035-1039, 1941,
-■
m O W * W , and O W H 5 M . : Gxidided Flavor in Milk, . Mil.
-Further Studies of Ascorbic Acid Mechanisms- in the- .'Pro­
duction of Oxidised Flavor, in'Milk, Fdur, Dairy;Sol,
25$ 1041-1050. 1942,
31-* _ BBUWBH5.B,E..and.BBA#0 5 F.M, The- HffPct of the'Ensiling \
-■ Process on Mild' Onion- and BagVieed Flavors in Sllege and
.in Miiki, Four, BMry jBci, #7* 58^59, 1954*
•
32.
BBUECWEB5 H.F. ,Milk Plant .Problems,
87: 577» 1939,
The Ameri Prod. Rev.
33o
O.So and TBOBT, 6.M. She Influence of Btreptocoeei
Infection of the Wder on. the Flavor^,Chloride. Content
and’BacteriolQgicalZ^ualitsr iOf; the MXk ,Produeed0 :
Jomv Dairy Seiff,l$s 777-792, , 1935».' , ,
,
34.
CASSELL,, OffH0 She Influence, of Ammonia'on the Development of
.'WWldity: in' *&&. ; W'uy,
Seoh,, ;i#4Zpl* ^942* -
35»
CHILSON, IiJI6■
' ■Mhat Causes .Wst Comon Off-Flavohs1of Market
mik? -.m i k Plant Whthlyff24 (H) (12) * 24-28, # d
, 3.(k#4/ 1935.. . ''
", ' '- '
36.
GONE, J0Fff and BABCOCK, Q6Jff ’The Bole of Oxidase-Producing
Bacteria, in the Development of ’Oxidised Flavor in Milk.
W u r 6 Dairy’Sci. 2 6 * , 1 9 4 3 .
37.
GOBBETf, S ffJff-and ITBAGt, ,PlffH,.' .fhe Incidence ,of Oxidised Flavor
.. : in the Silk of Individual Qous Mithia One Herd, Jourff
• ■ Dairy Sci. 26s 1095-1106,. 1943». ■ .
38.
CBdMLB,
and W # H f 0 8 H ff , faint in Milk During, the,
FWding of Molasses. Beet Pulp. ■Fhe Jour, Ministry Agrff
, ergfco, 1935. .:
.
. ... .
39. .DAWBBBG, ..A. C ADd#-j H.B... -and
\.'Sanitaty Milk Con*
.trol and its Delation to the Bahitary Nutritive and 'Other
Qualities of. Milk. -National AeadeHy of Sciences., National
Bee, Pub, No, 2$P,, 1953* ,
40.
DAHLS, CffD ; falldwy Glavor I n M l k ff’ Pa, Agrff Exp, Sta, Bull,
.,. 320» 22,. .1935» ’ ’
41*
..:'-"■■fallot'hr"Flavor-,in WUfeL ■>a» Agr*--Expff■Btaff-lBhii,' 336. '1936,
. -L ... , -..: ..
.' '
''
42,
'-
- .. . ' Dff-Flavor in Milk,' ■■ 'Pa, Agrff-Exp.- Staff Bull. 352* 42,
- ' /-1937*:' '
.---Y
- .-../..
43.
DAMEj C,ffD'» and pALMER, L ffGff- The Oxidized Flavor Yn Milk'from
the lhMvidual
pa*' Agrff-E^* Sta. Buil. 347* 1937,
44*
DAVIES ,.MffL, -.fhe Fishy Flavor of Milk Caused by 'Feeding Beet
'By-Products, , Agrff Progress. 13s 112-115. 1936«
45«
DAVIES, J ffF ff- Control of Feed Flavor Trial Reveals no Loss
"■ ■ in Production when -Gous are Spelled Before Milkihg*.’ N,E.
.... .Agr,-.-Vol,: 59.<?)s i»3,' 1939.
'
'
+43».'
46«
DICE, «f.R.Influence of .feeds' on 'the'flavor of Mllk'shd'
Sutter fat, Soirfch.Dak,, .Agf, Exp0 ’
Sta; -Shil«"194*' ''
1926,
'. y
/'
' " ; -
A7».
;
..,..--rr Potatoes for Dairy Dows, . Sorfch Dakota Agr0 Exp,
-'Sta: SulL w.,. 1931*/. ''-.V x
-
48,
:
i.)r.
49*
SBCMEMwg,,
%*B* %,infiuenqe, of the Stag? ''
--of lastatiph on tW##csiti6h -and Properties pf' "
' '#,3,». p%t,
'1$$, I##.'' ''
'
50*
FODfS j.E0La '.and BEAVER^ E, Dhservations on the Develop*
meat of Rancidity in Sweet, Milk, Ore# and Butter*
, four* Dairy 8 # / 1 % .482-ASL . 1936*
51,
FRASER,, M.L
..drops for the Silo, Gost1pf Filling and Effect
of Silage on the Flavor of. Milk. ill. Agr0 Exp, Sta0
Bull, IOl0 1905*
52*
FRfE, J.B, .Jr*, OAlvW5 G,Y« and Bie E0R 0 The Influence
of Bracked Soybeans and Othef Factors Upon Flavor of
Milk" and the Iodine Falue of Milk Fat*
Jour, Dairy'‘
{Soil. 33* 2(#T%i3, .1950* "
..:Seed flavors in Dairy Sfoducts0 ' Eoirth' Dakota ••
A g r , . 8ta* Sull»: 6 (4)^ 6+9/ l9Ll/ " . ' '
'
53,
55*
•
'
,•
• _ *,
»
.
&AMH&B, J.A, and MLEl, 39. the Effect of Silage on the
Flavor.and Oder, of Milk* WlS, Dept, of Agr. Dept/ Bull.
' 1097., '1922,
' ''
.'
.
:
54*
'
'i
.
■
'.•■■■
: ....
.■
•
• .
O A R W f , 0,F,y. Oardboard.FWpr* ' %#, Agrf 19*3, flarahA
-' " ApylL ^-#3%,'.'.'' Y . . ' '
. '''' Y ''''
''' '
^
M , 'W.
%*.?* - W e A W Pf
...Orasis Siiaep ',to the Color, Fitamin 0 'and: Flavor in Milk
..from Individuaii'tides',; " Fbuf,'Daify' S:ci,"'20:| 426+427,«
1937, : :
. '
" .
56,
OARRBFP, 9'%"^.W M # , 0*R, and AmK#, 'R*B, Some Factors .
.'Affecting the' Stability of ,'Certain Milk Properties,- ■I*
Effect of Succulent Roughages oh Flavor*
Jour0 Dairy
Sci, 22s 717-727, ;1939* ‘‘
57.
OARREffi, Oi0F*' and HERDER, Q«B« The.production and Control of
Oood Flavor in Milk* Milk plant Monthly* 29s (I) s
23-25, 1940* :
‘ '
58...
59*
,
.%,g, W . # 3 ; % !
;. $dm. m ^ r a =,./
"^pebtfiitg 'tW
,.O^iribalii,'Mlk Wopsrititis6'. Ilw .
A Gonparispn of.Seven Different,'Boughages on the. Color and. Flavor of M lk6.. fourw ,Eaizy Seiv 2^s -.73>-'83'6-, 1941*..
GOBEp .!-,A* , Influence -of,pH, .lybti of Fat and Pancreatic.:: •
Extract; upon Lipolysig in..Ilomogenised Milk, . Jour,; Bairy
,Eci;
:869t*8?6^ 1940, ,
-
6 0 * G#EI#A#, ,#*.$* . Oontrol'b^.ihti.-pxidiatid-'Flavbr In Mlk,-,
lnternat^l Atisoc6'Mik'Peal@rs«..'^9th.Ann. Gonv, Lab, .
Leot6 Proc,. . 101-116,. ,1936. ,
61. ., , _.. i .Variation in. the .Oxidation-Eeduction Potential as:..
a- Gansti,.for .the.Oxidised flavor in Milk.
Jour. -,Palry GM. ^ 725-744,. 194G.W
60, . C M W E * E.& and BEmGEEEH,:M,J. , The Gtiv aa a^ource of '
Oxidised flavor-in Milk. . 'Ujt*.State -Agrr Exp, -Sta6--.' •■
.Bull* .606,. 1933.
62, , #T8KEB, B.s.,., m m * DSB, hna.8B6RP,
. Oxygen- in Milk and
Its ,Eelatibn to Destruction ,of Vitamin G .and the.-Bevelopment of the- Gxiditi^d flevorv. ■■ 'IPth :Ana*-'Rept.-- E A--.State
Assoti* -of Dairy .and -Mlk- Injectors, •-.lOl-llO, -1938» ;
64,
GBiHEIE, E.3. PhtiEffetit of Winter and Summer Eation and GodLiver- Oil on the Oxidised flavors and Vitamin G in Milk,,
Jour. Dairy Set, 22$ 415, 1939.
65,
^ ^ =raroiw, Phti Effect of Feeding Cod-Livtir Oil on the Goaty and '
Oxidititid--Flavor- and-'Vitamin G in.Milkr . -Gour6 Dtii'zy Stii*
23 s 50l>' 1940, ,
66,
; , rr „' Phti Effect of Feeding GodrLiver Oil on the.Gxiditied
'.and -Gohty Flavors and VitagsiF G in Milk* dour* -Paizy
SM*.29; 249-358* 1946,
67,
,,-,-....
68,
69,
Phe Eesults of Peaertitlon on the -Oxygon,* Vitamin G 1
and the Oxidised Flavors of'.-Milk. Jour, Dairy-Stii'*-69;'359-269,
f' .
'■•; V ' ■" '' ■
BAE®R# B.M* ' Butter -flavors-; k-.f„ Prcd6 Rev, and .Amer.Gfy,
53; 150. 1921.
mm,
andSjW^
. EfftiM.. of oxygen.
Light, -and Laetofltivin on 'the Oxidation of' Vitamio G in
Milk* Sci, 87$ 439-441* 1938.
T1
O,,
■
71, •
■
Pasture Jieeds and.Tainted Milk, . Hoards
74* .6T0,- •1929»;. ,
-
and.OAKBiTI1, G.P,, Some Factors Effecting
the Stability of Gertatn Mill? Properties.
TO,
Relation of, the,Concentration of !Dissolved Oxygen ;
to ithe Oxidation,of.Asodrhlc ■Aeidiand to -the-Develop-'■ ,meat: of Oxidized Flavor In Milk, tour/vDalry Sci'. '
1943.
72.
BSE)BM»DHs
and ROADHOUSE ? G:eL. ,' Factors Influencing ,.
the Initial lnduotion period in the Gxidation of Mlk
Fat, ' lour. Dairy Sci.. 17; 321-330. 1934*
73*
HERBIGs 1*0» and DAHLBEHfj, A,*0;, The Effect of Feeding Mangels
or Dried BeetiPulp to Opus on the Development of
Oxidioed Flavor in Milk. . lour. Daily Sei* 21$ 245-352.
1933. . .
.■
74*
.. .. ,The Flavor, of M l k as Affected by Season, Age and ■
the level of Feeding Dairy'Gous» lour. Dairy Sei, 22$
,
'
.
75.
76. '
77.
.............
D*D... and
7.#., - Studies.:of hipase Aetkon/
I* ,Lipase Action in, Sormal Milk, -Fbur*' DairyiScl,; 22$
127,135. 1939.
-Studies of Lipase Action*. . HI.
Lipases Action •
. in the Milk of Individual Gous. Four. Dairy Sei* ■ 22$
149-152* 1939.
' Studies of Lipase Action* TOI. The Influeheeiof ■
the Rate of Cooling Dpon the Subsequent Rate of'Mpolysis
in Mlk Stored at Low Temperatures*
Four* Dairy Sci.
25$ 241-243, ■ 1942.
■ ; ■■
'
. "■• - ■
■ ' ■'■
HERRIRdTORs B.L. Lipase In-Dairy Products. ■ Certified Mlk*
6-9» Oetobers 1951»
.
78*
.
79*
E i m w s M . and c o w # ! , F. Seasonal 7erlatlens on the
Lipase-Oontent of.Milk* . Four, Dairy Sci,' 18$.-247-257«
1935. '
"
80,
BLYMB,, I, and HGGDj,.E.G, Mlk Lipase and M l k Flavor.
Dairy Sci, 25$ 389-392. 1942.
'
81.
HOARDS SAIRYMAH. Odor in Mile, .Editorial.
Four*
65$ 406-407. 1923.
' "---46*62.
HtiIEBCEPvs O'.Pi • Tfie Butter ItiHuatzy1
. 'Btib.' by 'ttid tiuttior.
• Sa Wtingss:Xil-, ■6414U6. 1940.
*msEpmp% B',% w m&Bi
m m m
%w* mik' m W w ,
. 30 W *
'&9i' 1941: '
84.1
KGIfHs #Lli BZia IfCKkes; W & *
9WdFV#ibn on W
'of Raneidity In SwSei M Ik, 6re@ni and Buttez1. inter*■ nat<l Asaoe* Milk, Sealers,
30th Ann. Oonv. Lab.Sect.
Rroc. 172-176.. 1937.
85,
BElTH3 J,I. Observations on the Development, of Rancidity
tti Sweet .Hiiks Cream and Butter, The Milk Dealer*
23; 32-83. 1939.
86,
KELLIs P.L. Milk Lipase Activity. 1A Method for its Deter­
mination and its Relationship to the Estrual Cycle,
Jour. Dairy Sci, 28s 803-20. 1945.
87,
KEIESs B.A, and RELSOHs J .A. Potatoes as a Succulent Feed
for Milking Cows, Montana Agr. Exp1 Sta1 Bull. 467,
1949.
88,
KIHCs FtH* The Construction of Silos and the Making and
Handling of Silage.' Mis, Agr. Exp. Sta,. Bull. 59.
.1897,
89,
KHISELI, AtLp
90»
RHdDT1s C.B* Ketosis and. the Dtiiry Cow.
39s 76-77. 1950.
91;
KRtiKOVSKIs 9.#. and SHARP, p.F,
Lipoiysis of Cows81Milk',
1938.'
92.
KRtiKOVSKI, V,B. and IffiHRIHCTOHs B.L. Studies of Lipase Action
II, The Activation of Milk Lipase by Temperature
Changes.
Jour. Dairy Sci. 22$ 136-148. 1939.
93.
KRtiKOVSKIs V.H., LOGSLIs JJL and WHITING, F, The Influence
of Tocopherols and Cod Liver Oil on the Stability of
Milk.
Jour, Dairy Sci. 32$ 196-201. 1949.
Feeding Si1
Itige to Cows.
15th Atin, Rept, 44-45. 1903.
Greg. Agr. Exp. Sta.
Milk .Plant .Monthly, .
Effect of Shaking on Ikhe
Jour, Dairy Sci. 21$ 671-681.
.*47^"'"
94.
95*
¥>H* and XfOOSLJ5 J.&:' Studies'on the Influence
of Tocopherol Supplements- on"the Titanln GSontent of
-M l k Fat9 Stahility of. M l k and M l k and Fat Frodnotion, 'four* Fairy Soie'>'-m '854^838> '1952. :
-IEEBBRjl f.G. and HSRBEiP5 E „0e . The Relation at Bacteria and
of Oxygen to the Flavor of 'Mlk Susceptible to Becoming
Oxidized. Tte Agr, ExpV Sta0 Bull, 457. 1940.
'
96»
'
.
’
. .
'
-
•'
''
•
,
'
-
-
. -' Relation.-of- Ascorbic, Acid and -of Oxygen to Oxidized '
Flavor in M Ik. Tb. Agr„ Exp. Stae Bull, 481, 1942.
97.
LIffiQUXST5 H.G, . Iodoform Flavor In-Millc, four. Mlk and
Food Tech*- 51 354-335,* 1948.
98.
LIffiQUIST 5-H,G. ahd DOHALPSOH5 R.W Rensene Hexachloride ■■ '■
Flavored Mlk from Feeding Potatoes Grown In-Sdilb'*
Treated With the Chemicals*— four. Milk and Food Tech.
Ili 325-326. 1948.
99.
LIffiSEI^fM* , HOLpAffiVMB* and SMITH FM. ■ Pistillery -andBrewery By-Froducts,. Mass, Agr. Exp. Sta, Bull, 94,
1904.
100*
L O W , f.&*,
W * * LOFGffiBR, 5.F* m d M U S W # PM.
The ’Comparative TaIue of Ladino Clover, Birds Foot
Trefoil, Timothy and Alfalfa for field and Quality of
Milk. • four. Dairy
''SM, ' 3
'3-6;''228-236.'..1950-.' • '■ •
.
.
-
■
'
»
•
'
'
-
/'
*
.
'
101.
LUCAS, F*8. Many Factors Cause Abnormal Milk Flavors, M c h e
-Exp. Sta. Quar* Bull. 12. 1929,
102,
MGOURDI5 ReP, and TROUT, &.M, The Effect., of Holder and Flash
Pasteurization on Some- Flavors of Milk. ; I,;- The Effect
on Miscellaneous-Flavors- Common to Commercial RaW MiIk. ■
. four *-Dairy Sci. 23: 843-854. 1940.
103,
104.
*- 1
The Effect of Holder and- Flash pasteurization on " '
Some Flavors'of M l k e •■ H« ■" The -Effeet on Corn and
Alfalfa Silage Flavors» Jour. Dairy Sci. 23S-855-860,
1940.
MACDONALDS, MiB* and.JACOB, M. '' Inhalation the -'Chief'■Factor
in'Onion or Carlie .Contamination of Mlk. -X-'Sci. 68* 568,
1928.
105»■ ■ 15&GB0.H4E9,.SLjB# and GLASER,.A., ■.;She Removal of the ,Bitter •
'■
flavor from Bitteyweed Cream.'', :lenn.- Agr.;Exp,. ,Sta,
0
m
.26. ,#29, .
.
'
" ' -, ' ' -. -- .-.-r .,
106, BARKIM, K*,, o m , 8.W,, WBOBNAB, 9.8,* BBO%: G.H. and ,
' AfKgSOM, F.W. The Effect of Feeding Viteain I and • .
,Carotene to Cdwa on the Flavor' and Color of their..-. ■
.Milk*- : InternateI Asaoc*,. Millc Sealers' Bull. ',12; ■
279-286. 1940*
107,
^
108,
MRRfATT ,'-B',R*, ' Control of Feed Flavors, M*g* Jour*,Agre : ,
' -59* 303-304.- #38*
- '
'
- ... --'r .t:
''. - - ; ;. . . ' . , ' . ; ..
MTTICK, A.T.R. Oiliness in MiHe,. ,Fonr* Agr, Sci, 17$
388-391- 1927.
109*
MATTItiK,. EvC^Vi ,and KAf-*' 8.B.
A :Mpase (Tributyrinase)'of
'Gowa8-Milk*,.;, I:,' . ,Gecnrreneei,Mthod of .Estimation .
and: Relationship, .to, Lactation Cycle,
Jour. Dairy
'' ■Researtih, '9? 58,- 71*- . #38.
... -----
1#,' -mRRISOM.*..S,JI.'.'*
.W . DgAL.,' F,Fg,', '
Different Graaing Intervals on LaSino Clover-Fescue
Pasture as Affecting miking Production- and Flavor-of
. mik,,,. Jour,.Dairy Sci. 35$ 502-511., 1952, :.. "
Ill,
MULL, L.E. and FORTS, S-’.L*. ;. Some Observations on the Use of .
" Soccal, ,Jonr, Milk 'W. Food: tech.' 10$. 102-104. ■
#49*-
U2*
KELSON, -J.A*- .'.fhe .Flavor of Market .Mlk as Influenced by:
Pasteurisation* Mont, Agr, Exp. Sta. Bull. 410. 1943
113.
KELSON,.' JiA,1'and TROUT, G.M. -•Judging Dairy Products. '■Pub. '
by .Olson Publishing Go. /Milwaukee, Mis, .p.9Q. ^-1951* .
114«
NEVSKS, MiB. and TRACT, P.N, The Relation of Soybean Hay and
Ground Soybeans to Flavor and Composition -of Milk-and'=
Butter.'' Jour, Dairy- Sol. -11; 479-487* #28, ■'
113.
NEWMAN, BiW., Pseudomonas as a Cause of Bitter Milk*
Dept. Agr,-'Bull»19. 640. 1930*- v; ■
116*
OLSON, T,M»- • Soybeans for Dairy Cows.
Bull. 215. 192.5,
Calif.
S, Dak*. Agr.-'Exp. Sta
117.
QlSON,
O4GV mid:'WlLLISy H.C. Effect of - ''■■■
feriicage' 09 the flavor- Of Wlkf . lour. Dairy Sei.
19?'3iS»315^ 1936/
'
f
■*■■■'
118.■■■■PELMJij EVS *' Bitter M l k ■of- Advanced lactation.■:: .Jour.., ,,■•
Dairy Sex. 5s 201^211.' 1922; '
. ' :
119.
‘
''
:•"
'I'
-
..
' ■' ' ' - V v
V;
-i - V
'
■ ■■ ■
■'
,
.
PESEESOH, W.E. and BMSBEfdM; J.Gf Effect of Inhaled Sub''Otanees- 'oh-liiik .Flavors-.:.; Jour« Dairy Sol,•
:--25*';.: \ •
' 331*387. 1942* ■
320. PRATT, A.D* Peppergrass Silage., 'Jour. Dairy Sci. 27;
V•
■ 365-367. '1944. •■■ ■
:
121,
PROCTOR, -E",- GhaBXomile -(Mayweed) and, a Taint in Milk.. . - Jour. Agr. Sei, 16; 443-450. 1926.
122.
RBDER, R» The ChemieaA Composition and Properties of Normal
■and Rancid- Jersey Milk.. - Jour. Dairy Sci,. .21; 199-211.
1938,
123,.
124,
1
.
.
125*
126,
12?,
128.
The Chemical Composition and Properties of Normal
and Rancid Jersey Milk.. I.' Fat, Total Solid and
Protein Content,
jour. Dairy Sci. 21; 249-261, 1933«
The Chemical Composition and Properties of Normal
and -Rancid'Jersey Milk.
Ill, Titratable Acidity,
HydrogenwIon Concentration and Lipaso- Content. Jour.
-DairySci,,' 21? ,369-383. .1933. - •
. .
r'V ■ The Lipase, -Fatty Acid, -and: Cholesterol Content of ■,•
Gbwb 8 Blood in Relation to the Production of Rancid'
■ 'Milk, ' jour. Dairy S Cl,- 21; 475-430. 1938.' , .- .
-W
e cb , T ,.
Sugar Beet Feed for Milcti Cows. -■ Roard8S,Dairy-.
man. 44$ 597, 1912.
' '
ROADHOUSE, C.L. Calif. Agr, Exp. Sta, Ann, Report,
' - 1926; '62; -1926» •
1925 -
;■ Experience in Meeting Milk-.Flavor Problems. . 25th,.Ann. Report Interriat8I Assoc; Dairy and Milk Inspectors.
201-209. 1937.
:
' -
r9o-.129,,
mapBDim.* (B.I,.
Sblwbl^ ^o^ti.%'of
.of feed ‘flavor 'in Milk,
2Q&, ■1932,
130,
......,...
131, .
'
TB*.
pfitha ,
R^pl4 iAl?#o3rp'iion
'four, Saixy Soic :15? 299«=*
.'flavors of Milk and their Control,
SxpfSfa, full, 595«. ;1935f,
.Galif. Agr.
‘
;
'.■flavors of Milk Influenced by BifferOni Systems:
of Feeding Certain Roughages.
Intemat*! Assoc,
Milk Dealers ^ 29th Ann. Oonv, Mb,Beet, Proc, 135-141,
1936.
, ''
132, :,. ,., Regulating the feeding .of 'Gertaih Roughages- to
'- -, • •
Minimise their "Influence on,the Flavor of Milk,' <Jour,
Baixf Sci. 20; 679-683. .'1937,
133,
R0ARBR, B,G. and SOmSR, H.R, Lipolytic Activity in.Milk... ,
and Great,
Jour, Dairy Sc!, 23? 831-843. 1940,
134,
WPERPS, W.M, end m,m, G,B.
pff^l^vora in Milk,
Tenn,
Agr,-Bsp,. Stai Oir, Re,'9.1* 1945,
135,
BOLAlB, G.,E,? SOEBIM, O.M, and I-RimKBRs R, ' A Study of
Oxidised Flavor in Gommercial pasteurised Milk, Jour,
Dairy Sci. 20? 213^218. 193?;
136,
ROW#/ 9#$.* and
R.A,
fhe W i c t of, fat.Gontent,'.
on Oxidised Flavor in Milk and" GreeMf Jour, Dairy Sei0
SG; 345-^350, 1937.
=
137,
RUSSELL, H0L0 • fainted or Defective Milks,. Their Causes. _
and Methods of Prevention, ■ Mia, Agr, Esp:? Sta, Bull.
62-. 1897,
' .
138,
SADLER, W., flavor Defects in High-Grade, Milk.
Agr? Vol. IP (2)g 111-119. .1929.
139,
SADLER, W,,. I R W , M.L, and GOLD*, l.S. An Alleged "feed"
flavor, in'.Milk Caused by Specific Bacteria, 'Milk
Dealer, '. 19 (3)* ?3-75., "&929f. ' ,
, -
SCiehtifie '
140, ‘ SHARP, P.F,, HAHD., D.R, M d tiUfHElE5 E.S. .Preliminary Report
on- the Deaeration Of Market Miik0 Jbhr, of Milk tech­
nology? 3s 137-143. 1940: ;
X41*
342«,,
SHAkp ji Pp^\ }
.and GtoHEIEy E ?S, ■0upplementary'■■
Notes on the Efeaer&fcion of mik. .'•Jour. Milk Techadkgri- 3;
1)40.t' L-^
Bxperiraental Hork on Deaeration of Milk.' ' Internat«l Assoc. Milic Dealers Bull,.- 17s 365-375. 1942P,
143«
SHA¥, l.G. ,Mhat Do Ie Know 'About Ietosis in Dairy Cattle?
'■ Guernsey Breeders Jour. 69« 1316-131?. .1946, . - ",
144.
SHmmfGy & j,, m m m , a,A., MorngoH* s-.m.' ana mAi,
flavor of m i k as ,Affected,-by Graai
Ing Oows on Ladino '
-Glover, Southern Dairy Products Jour, §1 (5); 34.39,
''
145#-
SbeDBGGHj
., Statistical Methods* • Pub, by the Jowa State
Oollege ilEress, 219* 1950, .
146,
s m m m , A,M. ■and S0W«a, I!.!.. GxMlsed Flavor in Milk..; 'I.
Effect, of the Development of OxMiaed Flavor on the
■ Iodine.Huraber-of the Phospholipid 1Fradtion of mik*
Jour. Daisy Sei6 23$ 201-208, 1940. '
147,
TAKASSHEj -HJP«
The Problem of Gontrblling Rancidity in.Milk,
194%. , .
.
Miik Plant Man&Wy, 31*
148,
TARASSHEj H.p, and HEHDEKSOH, J.L. .Prevention -of Development
:of'Hydrblytic .Rancidity in Milk* ■" ■Jour, Dairy Scl,''■
2@^.80i«806. -194^'.
,,r ,
149*.
TARASSHEj.K.P. and. JAGKj E,L, Lipolytic, flavors' in Milk.
mik Plant Monthly, 38i # m 4 ^ 1949*
.
150.
TAKASSHKy H,P, W
-
RNDmHSE , G.L, Thai !Sffect of Dried Oitrua
Products -on the-Flavor of Mills* Milk Plant Monthly -
''#''(9)'t3^''39* "195&- . ' '
.Y'
■151.
THATOHERy R*% and DABBBBG> A,G, ■ Eneyaes of Milk and Butter*
Jour, Agr,; Res.; 21$ 437-450, 191?,
1$2*
THHWTOH, L.M., BKOWH, M . and DHRTMAH^ B.B, Gkidiaed Flavor
. in Milk* I. ,The Probabie Kelnticn cf Lecithln .to
Oxidised Flavor,' Jour. Dairy SbC'" 18; 301-306., 1935.
153« . TOMLIHSOH, A.’S-, ' A Study of Oxidised Flavor,
2 (2);; 34-35* 1940*
Amer„ Milk, Rev*
, , ,,
154.
,. , :«*52-?
2BAC2,
9 e # ^ m6L. :
ogieal. Factors,'Belated to Tailowinasg in Silk end
■ Gt&m. ■111, AgrV Exp. Sta/ Biill, •389s 579-594» ■
1 # . - '. : .. . . . ' . ..
,'' -';.
.., ..
155*
^o',■’and
- B M fellow Bistard Seed
and FanWeed Seed, as Gdncentrate !feeds for Milking Sows,
. ,Mont,.Agr, Mxp;, Sta, Bull,; 435* 1946*
156,
T m w , .9.%.,. ,,Som Piero# of Silk W m b W s of !PkdKLr
Detection.
25th Ann, Cony, 'IntefaatrI Assoc* M l k
. . -Doziers. Lab, fact, 80~92... l932*.
,
157,
.
158,
' M * , W %4&PB, G,^; ..% M W a o t OiP
'bit.
the.,flavor and Odor of Milk* Mich, igr, Lxp-* Sta. ■■
. ,qiiert,.'Btqi*,18* 37^54 l#5,3 ' '....'
') -'W-''-
Timw* G M,, m m S / OM* apd;%dm^OK^ b:.M,/:'Bffe#
.’ Bfomegrass Pasture on the flavor of M l k lihen'the, Sows
are Miked three times Dailf.- .Mich, Agr6.Ixp. Sta,
.Duii.-: 22 (3)?: 163-174, 1940. . ■
159, '
'
160,
,
and aokWOODf '%.f, Infldence'of BalhorBfe Pasture
on the Odor of Mlk,. • Mich6'Agr, Exp* Sta. #r. Dull,
27; ,39^47. #g,*l?44. '.' /
- I."
MBAim,
gmiimD/.&H, w
f O W / the Mffect. Of Alfalfa,
'Hay On MUc Flavor. ,Joufi ,Daiff Sci* 18: 55-61. 1935,
161, . WBBs RM.,, and HlISMD* J.L. ,the. Relation of the Osddation-,
Rednetidn Potential of Milk to. Oxldiaed Flavor. ■Jour* .•
Dairf Scli 20$ >7-57. 1937, ■
'
162,
@4., P E m M O H , , #BSGH^ F..W» and OAW^ MB-.. :
Oarotene'
‘Salahee.and' Blobd' Oafotene-Levels in Heifers'and Laetatihg Dsiry Oows and their Relation to the Prod­
uction of Off-Flavor Milk* Jour* Agrfi.Rea*, 58$. 3X7355. '1939.
,.
163,
MLL##,
OABOH, O.t. and ESpE* D*L* 4 Sofbean and-, .
Silage' Ration for Dairy Cows, Jour, DMry Sci. .26,$
84W49, - 1943. ;, : . . ' ,
.
164,
WILSON, j., LEIGHPOD, F.A. and BlSBEE, D ,Bv Feeding Beets
and Potatoes for Butter.
Iowa Agr. Exp6 Sta, Bull.*
, 175 372-377* 1892.
:.................................
3-65,'
.
'
............................
H.H« and .iSDSBSO??#,, , Snger-Bee-fc iPuip as'1s Eood .for .GoW«
Gornell Univ0 Agr.. Exp, Sta0-Bull0; 103. , .1900, ..
1660
MOLLjl F 0Mf and HUMPISEl, G 0G,
Soybean Silage as a Fopd for
DaKry Gows. . Mis*,Agr. Sxp. -Sta.. . 21st -Ann, Beport.- 67L,?!, 19%.
. ....
167»
HOODWAETJ j.T .B,,, ,Making' and Feeding Silage0' ' B.,S-,* Dept» of
Agre,Farmers Bull, ■ 578* 16. 1914,
168,
WOODMABO, TiB*, %9BNBB, W . . and S E B F m S y D»
F r i W y Fear
as a Feed for Dairy Gows..,
Agr, Ees0- 4s 405,
1915,
169, • M I L B , G oS 0- .Control of Onion- Flayor in Milk,
Dealer* 27 (IO)5 84. 1937,
Ihe Milk
- 1, ■
' 1
'M
1 -I
M O N T A N A S T A T E U NI VE R SI TY L IB RARIES
111
CO
I Il I Il
111
7(52 10C11422£
110598
Hedrick, Raymond R
A flavor survey of the milk
produced by the Mont.State Coll
110598