Use LEFT and RIGHT arrow keys to navigate between flashcards;
Use UP and DOWN arrow keys to flip the card;
H to show hint;
A reads text to speech;
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 |