c. Astringent Flavor. The term astringent has been used to describe a dry,
puckery oral sensation which involves the sense of touch or feel rather than taste.
Astringency has been associated with milk products that have been processed at high
d. Bitter Flavor. This flavor is often caused by proteolysis, which can form
amino acids having a bitter flavor. Bitter flavor may be caused by lipolysis or by cows
eating certain weeds, such as bitterweed.
e. Chalky Flavor. Chalky flavor has been described as a sensation suggesting
finely divided, insoluble powder particles. This flavor may be due to improper
pasteurization and homogenization procedures.
f. Chemical Flavors. Chemical flavors are caused by contamination of milk
with chemicals associated with cleaners, sanitizers, and disinfectants. Chemical flavors
may be transferred to milk indirectly from food contact surfaces, packaging materials, or
residues of substances used on food equipment.
g. Flat Flavor. This defect is characterized by a lack of flavor and a tactile
sensation of thinness.
h. Foreign Flavor. This flavor is normally referred to as abnormal flavor.
i. Lack of Freshness. This term is used to describe milk that does not have
the complete, pleasing taste of high-quality fresh milk.
j. Salty Flavor. This defect is identified easily by tasting. It is most commonly
in milk from cows in late lactation and occasionally from milk of cows with mastitis.
Section II. DETERIORATIVE CONDITIONS IN DAIRY PRODUCTS
You, the 91R20 veterinary food inspection specialist, must identify the
deteriorative conditions found in dairy products. These conditions are discussed in this
4-10. MICROBIAL SPOILAGE
a. General. Milk obtained from the cow may not be sterile. During and after
milking, the milk is subjected to organisms from various sources. However,
contaminated equipment used to handle, transport, store, and process the milk seems
to be the main source of organisms.