Iowa County democrat. [volume] (Mineral Point, Wis.) 1877-1938, 1901-10-31
y MNN-sN NN.a~F 81
MILK FLAVOR.

hobN NdNNl SNllS milk, cream nut.
ter and cheese. poor flavor condemns
them. Flavor is that tndcscrihahle
something which in dairy products
appeals Pleasantly to our senses, but
often passes uuuottccd because SO
familiar, in poor products it is equally
mdesCrhshlr. but more often ChaUac.
| ovized in vigorous language, when
| "frowzy butter. "garhcky" milk
bitter cream or strong" cheese pre-
sent their offensive odors and tastes.
The ordinary customer calls flavor
the taste" OF the article whiChu cklos
his palate. but the expert knows tnat
the nerves Of smell play the large
part, and he depends for his Judgment
largely upon a trained noise Hence
we see the butter judge or cheese
scorer pass the trier beneath his nos.
trilS with dCcp.drawyD breath and
meditatjvc study of the aroma which
arises. Smells. however. cannot be
measured in degrees or separated into
their clements by the spectroscope;
therefore we have to depend upon
general terms, often differing with
the different experts, IN our discus.
sion OF flavor; yet we have some we'll
marked classes which serve as a basis
for References
We can separate the faulty aayoys
into classes by their origin, The min.
ute particles thrown OF by dairy pro.
ducts. whose impact upon tongue or
nostrils give rise to taste or smell,
may come. CD from compounds in the
food OF the COW or developed in her
body, l2) from matters other than
germs. taken up by the milk while II
stands IN pourly-Nentilated stables Or
rooms rocking with foul smells or (3)
from substances which are the direct
! or Indirect result of the activity of
, living Organisms in the milk
Odors of the first class will be most
noticeable while the milk is warm
from the COW and will not increase
with time. They are really far less
common than dairymon generally be.
liove and may be avoided almost on.
tiroly by careful feeding Garlic, turn.
fps cabbage and such fragrant ediblos
will, Of course, faint the milk il they
are fed within few hours before
milking, but when fed soon after the
cows are milied. The volatile oils to
which these odors are due will gener.
ally disappear from the animals sys-
tenn before the next morning or even.
ing.
Too often odors of the second class
are assigned to the first, and the old
COW takes the blame for man s faults ,
as milk very readily and quickly takes
up smells and tastes from It's sur.
roundings, When the owner delivers
milk to the factory and is told that it
Smells bad ~ he fOrgcts that he or his
men let it stand in the unClcan stable
to draw In the "Cowy" or worse odors,
while the COWS are being fed and
some other chores attended to, or that
they poured II into pals that lacked
a little of perfect sweetness and he
Immediately says Owe got to stop
feeding silage The COWS ate some
cabbage trimmings last night" or
someone forgot to close the ryo-hcld
gate
Odors of these two classes, due to
volatile compounds in the milk. are
Of most Importance in the milk and
cream trade. as the faults largely dis
appear in making butter and cheese
Thorough acratiOn is often helpful in
the removal of such ilavors.
Odors Of the third class, except in
some very rare cases where the uddeI
itself is the seat of colonies OF
bacteria, arc not observed in freshly
drawn milk The bacteria. molds ant
yeast which cause them must have q
chance to develop and to set ur
chemical changes in the milk; and
this rarely occurs to any great extent
within twelve hours from the time tho
milk is drawn. A high temperature
however, Is favorable to growth oI
these low forms Of plant life so IN
warm weather milk faults are com
cheese making, also the heat often
used TO ripen the cream and the high
! temperature at which the milk Is
held in setting" and cooking" the
curd, furnish conditions very fayora
bic 10 the germs present and they
develop with great rapidity, In Their
growth part OF the milk is used fOi
food and in its breaking down into
simpler compounds the aromatic sub
stances which make flavor good OF
bad. except that due TO the fat and tc
doors absorbed by the milk are held
h. be the result Of bacterial action
the fundamental fayors OF cheese are
probably due TO chemical decCmpoBi
ton, started by unorganized fermcnts
known as engines; joined with whicf
are other 1ayors marking the individ
ual cheese. which are probably due t.
bacteria; and 1t has recently beer
found that in some cases yeasts have
been the cause OF bad flavor.
This peculiar smell, as though the
milk had set In close room with n
barrel Of not-too.fresh fish was
| brought to the attention of the bacter