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25 Cards in this Set

  • Front
  • Back
4 sensations perceptible to the taste buds of the tongue
Sweet
Sour
Salty
Bitter
Taste
Has been defined as the impression perceived in the mouth alone, and flavor, as the combination of taste and texture perceived in the mouth and of aroma or smell perceived through the inner nasal passages
Total solids, taste appeal
12% has less taste appeal
14-15% is desired
Oxidized flavor
Also known as cardboard, tallowy or oily flavor
Usually is found in milk of low bacterial content
Nonfat milk may develop this flavor because oxidation takes place on the surface of the fat globule membrane
Prevent oxidized flavor
Vacuum treatment - vacreation
Homogenized milk
An off flavor, very similar to an oxidized flavor
Is caused by exposure of milk to direct sunlight
Homogenized milk is especially susceptible
Rancid flavor
Bacterial origin
Sometimes develops in raw milk
Causative organisms - lipolytic bacteria
Can be prevented by pasteurization
Rancid milk from condition of the cow
Obtained from cows late in their lactation period and sometimes from cows with diseased udders.
Green feed appears to favor a reduction in the incidence of rancidity in milk
Winter months produce less rancidity
Flavor from the environment
Readily absorbs odors to which it may be exposed.
Cowy or barny flavor may be common in areas where cows are housed during the winters months.
Cows with ketosis, traces of acetone in the milk
Ropy milk
At times milk may acquire a viscous body and long threads of slime may be drawn from its surface.
Develops acidity
Caused by the presence of gums and mucins formed by bacteria
Cauded by use of contaminated water
Oxidized cardboardy off flavor
-Exposure to "white metal" worn tinned, or rusty surfaces on milk handling equipment
-Winter or dry lot feeding
-Exposure to daylight or artificial light
-Copper or water in water supply
Prevent oxidized cardboardy off flavor
-Use stainless steel, glass, plastic, or rubber on all milk contact surfaces
-Provide green feed
-Protect from artificial light and daylight
-Water treatment may be necessary
Rancid
Bitter
Soapy
-Late lactation (over 10 months) or low producing cows
-Excessive agitation or foaming of raw milk
-High blend temperatures
Prevent rancid / bitter /soapy
-Discard milk from low producing or late lactation cows
-Keep fittings tight and air admission to a minimum
-Avoid risers and don't run milk pumps in starved condition
-Cool milk to at least 40F and hold
Feed or weed
-unnaturally sweet aromatic
-Eating or inhaling odors of strong feeds (grass or corn silage, green forage, wild onion, or other weeds) prior to milking
-Sudden feed changes
Prevention of feed or weed flavors
-Feed after milking
-Ventilate barn
-Withhold objectionable feed or remove cows from pasture 2 to 4 hours prior to milking
-Storage silage carts out of barn
-change feed gradually
Unclean / barny / cowy
-Damp, poorly ventilated barns
-Dirty cows or barn
-Dirty milk handling equipment
-Improper preparation and milking
-Cows with ketosis
Prevention of unclean / barny / cowy
-Keep barns clean and well ventilated
-Clean cows
-Clean and sanitize all milk handling equipment
-Wash and dry cow's udder prior to milking: handle milker to avoid sucking up bedding
-Without milk, treat cows
Malty or high acid
-grapenut-like sour
-Dirty milk handling equipment
-Slow or insufficient cooling
Prevention of malty or high acid
-Clean milk handling equipment after each use
-Sanitize milk handling equipment prior to use
-Promptly cool milk to 40F and hold
Other off flavors
-medicinal disinfectant
-Medications, insecticides
-Certain disinfecting or sanitizing agents
Prevention of other off flavors
-Use according to directions
-Use odorless medications
-Avoid strong smelling disinfectants
-Use sanitizers properly
Salty flat
-Mastitis, late lactation cows
-Low total solids
Prevention of salty flat flavor
-Discard milk
-Evaluate feeding program
-Thoroughly drain equipment before use
Sweet curd
A coagulation of milk which occurs without any immediate increase in its acidity.
Caused by bacterial action and often appears in the form of small, coagulated particles floating on the surface of milk
-broken or bitty cream