NDSU Extension


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Detecting and Correcting Off-flavors in Milk

milking cow

A pleasantly sweet, refreshing milk flavor is the key to consumer acceptance. Flavor quality starts at the farm. Check the flavor of your milk regularly because milk flavor can change suddenly if production conditions are altered. For the most effective flavor evaluation, milk samples should be warmed in the range of 55 to 70 degrees Fahrenheit. Temperatures below 50 F tend to mask potential off-flavors. Photo by Judy Baxter.

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