FAO ANIMAL PRODUCTION AND HEALTH PAPER 35 Off-tastes in raw and reconstituted milk TABLE OF CONTENTS

por

H.Kim
J.Hardy
G.Novak
J.P. Ramet
F.Weber

The designations employed and the presentation of material in this publication do not imply the expression of any opinion whatsoever on the part of the Food and Agriculture Organization of the United Nations concerning the legal status of any country, territory, city or area or of its authorities, or concerning the delimitation of its frontiers or boundaries.

M-21
ISBN 92-5-101258-X

All rights reserved. No part of this publication may be reproduced, stored In a retrieval system, or transmitted In any form or by any means, electronic, mechanical, photocopying or otherwise, without the prior permission of the copyright owner. Applications for such permission, with a statement of the purpose and extent of the reproduction, should be addressed to the Director, Publications Division, Food and Agriculture Organization of the United Nations, Via delle Terme di Caracalla, 00100 Rome, Italy.

FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS ROME, 1983
© FAO 1984

Hyperlinks to non-FAO Internet sites do not imply any official endorsement of or responsibility for the opinions, ideas, data or products presented at these locations, or guarantee the validity of the information provided. The sole purpose of links to non-FAO sites is to indicate further information available on related topics.

TABLE OF CONTENTS

1. INTRODUCTION

2. CAUSE OF TASTE DEFECTS IN MILK

2.1 Defects due to presence of abnormal milks

2.2 Defects due to changes in milk constituents

2.3 Defects due to transmitted flavours

3. INFLUENCE OF QUALITY OF RAW MATERIALS ON TASTE OF MILK INTENDED FOR CONSUMPTION

3.1 Definition of quality of skimmed milk powder

3.2 Definition of quality of anhydrous milk fat (AMF)

3.3 Study of the influence of raw material quality on the taste of recombined milk

4. SPECIFICATIONS CONCERNING RAW MATERIALS FOR RECOMBINING MILK

4.1 Skimmed milk powder

4.2 Whole milk powder

4.3 Buttermilkpowder

4.4 Anhydrous milk fat

4.5 Anhydrous butteroil

4.6 Butteroil and butterfat

4.7 Frozen cream

4.8 Water for recombination

4.9 Tolerances for toxic substances in drinking water

5. STANDARDS AND METHODS OF ANALYSIS OF THE INTERNATIONAL DAIRY FEDERATION (IDF)

5.1 Provisional Standard FIL-IDF 81: 1977 - Dried Milk - Determination of titratable acidity (Routine method)

5.2 International Standard FIL-IDF 37: 1966 -Determination of soluble and insoluble volatile fatty acid values of milk fat

5.3 International Standard FIL-IDF 74: 1974 -Anhydrous milk fat - Determination of the peroxide value

5.4 International Standard FIL-IDF 20: 1962 - Determination of the total nitrogen content of milk by the Kjeldahl method

5.5 International Standard FIL-IDF 9 : 1959 - Determination of the fat content of dried milk by the Rose-Gottlieb method

5.6 International Standard FIL-IDF 6A: 1969 - Determination of the acid value of butterfat - Reference method

5.7 International Standard FIL-IDF 8 : 1959 - Determination of the iodine value of butterfat by the Wijs method

5.8 International Standard FIL-IDF 6 : 1959 -Determination of acidity in butterfat

5.9 Provisional Standard FIL-IDF 86: 1978 - Dried milk - Determination of titratable acidity (Reference method)

5.10 International Standard FIL-IDF 9A: 1969 - Determination of the fat content of dried milk -Reference method

5.11 International Standard FIL-IDF 68: 1971 - Anhydrous milkfat - Anhydrous butteroil or anhydrous butterfat - Butteroil and Butterfat - Ghee

5.12 Standard for Ghee

REFERENCES CITED

BIBLIOGRAPHY