Milk Grading and Milk Defects

The quality of milk is critical for dairy products manufacturing and all manufacturers should ensure that their suppliers are monitored on a regular basis and also that there is a milk payment scheme based upon constituents and microbial quality.

Milk organoleptic quaity.

Raw milk should not be used for tasting as the likelyhood of contracting a milkborne disease through long term tasting of unpasteurized milk is increased. This is particularly important in countries where quality milk production is less developed. Pasteurize and cool the milk before tasting.

For taste and smell testing the temperature of the milk should be in the region of 18c so that odours are more readily given off and detected the same applies with tasting the milk as taste is less evident at colder temperatures.

Prepare a simple score card listing the faults and the scores i.e. Taste 1 to 10 1 being good and 10 being bad with an area for notes / comments

Flavours / odours

Rancid - usually due to temperature abuse

Watery / low fat

Chemical - salt, caustic, antibiotics

Microbial - acidity of the milk increased

Feed flavours carried through to the milk fat, these can mostly be removed / reduced by pasteurization using a vacuum set

Oxidation Milk fat oxidation - metal taste - copper / iron

Heat treated milk

Caramelized taste - sterilization process which also results in colour change and can be an indication of poor process control due to overheating.

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We are a longstanding member of the Society of Dairy Technology and have Fellowship of the Institute of Food Science and Technology.
Member of the Society of Dairy Technology and have Fellowship of the Institute of Food Science and Technology IOD


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