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Off-flavors in milk.

R Bassette, D Y Fung, V R Mantha

    Critical Reviews in Food Science and Nutrition
    |January 1, 1986
    PubMed
    Summary
    This summary is machine-generated.

    This review details common fluid milk off-flavors, covering their causes, volatile compounds, and control methods. It updates knowledge since 1953 for the dairy industry and food science professionals.

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    Area of Science:

    • Dairy Science
    • Food Chemistry
    • Sensory Analysis

    Background:

    • Off-flavors in fluid milk are a persistent challenge impacting consumer acceptance and product quality.
    • Previous comprehensive reviews of milk flavors were published decades ago, necessitating an updated overview.
    • Understanding the origins and control of undesirable flavors is crucial for the dairy industry.

    Purpose of the Study:

    • To review and synthesize current literature on off-flavors in fluid milk.
    • To identify causative agents, associated volatile compounds, and effective control strategies for various off-flavors.
    • To provide an updated resource for professionals involved in dairy production, processing, and quality control.

    Main Methods:

    • Literature review of scientific publications and industry reports on milk off-flavors.

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  • Categorization of off-flavors based on their origin (e.g., microbial, oxidative, thermal).
  • Analysis of control measures and preventative strategies discussed in the cited literature.

    • Main Results:

    • Detailed examination of transmitted, microbial, lipolyzed, heated, light-activated, and oxidized flavors.
    • Identification of specific causative agents and volatile compounds responsible for each off-flavor type.
    • Presentation of practical methods for controlling or mitigating these undesirable flavors.

    Conclusions:

    • Off-flavors in fluid milk arise from diverse sources, including microbial activity, lipid oxidation, heat treatment, and light exposure.
    • Effective control requires a multi-faceted approach addressing raw material quality, processing parameters, and storage conditions.
    • This review provides a valuable, up-to-date resource for managing milk flavor quality in the dairy industry.