Odor Problems of Milk in Dairy Farms, Evaluation and Prevention Methods
2018
Goncu, Serap | Ani̇tas, Ozgul
It has a very important role that the sensory characteristics of the milk flavor are to be preferredby the consumer. The typical milk flavor is the result of the delicate balance of a large number of compounds present at very low concentrations. Milk tastes depend on the relationship between theanimal and its enviroment as a result of the metabolism of the animal in the body. For this reason,variations in the smell and taste of milk should be expected. In the formation of the flavor of the milk,there is a significant share of the balance between milk sugar (lactose), milk fat and mineralsubstances. The flavors of milk products consist of very large amounts of alcohol, aldehyde,dicarbonyl, short chain fatty acids, methyl, ketone, lactose and phenolic compounds and sulfurcompounds. The main causes of taste and odor changes in raw milk quality are changes in milk milkenzyme activity, microorganisms or somatic cells lipolysis, proteolysis result of the environment ormetabolic activity resulting in the digestive system and milk passing substancesIn this study, we will focus on different milk smell problems produced in dairy farms andprevention ways will summarized.
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