FLAVOR CHARACTERISTICS OF NORMAL AND ABNORMAL MILK1

Abstract

Flavor is one characteristic of quality in raw milk. Presence of abnormality, as reflected in somatic cell levels, is considered aesthetically undesirable and may well affect the flavor characteristics of raw milk. Raw milk producer samples were analyzed for flavor, somatic cell concentration, acid degree value, total and coliform bacteria, pH, butterfat, and total solids. There was an inverse relationship between flavor score and acid degree value. Results did not confirm the supposition that somatic cell concentrations may affect the flavor of raw milk.