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Milk Evaluation

Milk Evaluation. Reason. Every time we eat or drink something, we are evaluating it We have our likes and dislikes that help us form opinions about certain products If dairy products judging is something you like…. SDSU has a Dairy Products judging team ! Go Jacks! . The Strongest Link.

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Milk Evaluation

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  1. Milk Evaluation

  2. Reason • Every time we eat or drink something, we are evaluating it • We have our likes and dislikes that help us form opinions about certain products • If dairy products judging is something you like…. • SDSU has a Dairy Products judging team! Go Jacks!

  3. The Strongest Link • All manufactured dairy products have one thing in common…. • Quality of milk determines quality of product • IMPORTANT to know what good milk looks, tastes and smells like MILK!

  4. Methods of Evaluation • Sediment pads (discs) widely used • Milk filtered through cotton disc • Discs can be preserved and kept for future reference • Standards developed by USDA determine good or bad reading • Pictures available to compare • More than 1.5 mg is unacceptable

  5. Sediment Pads • Zero is a perfect score (no visible sediment)

  6. Sediment Pads

  7. Sensory Evaluation • Evaluate milk using: • Sight • Taste • Smell • Not all milk for sale at the store is high quality, so it is important to be able to select the best milk for yourself

  8. Identification of Milk Defects • Sense of smell is 10,000 times greater than sense of taste • First smell the sample • Pick up the cup and swirl the milk around, smell directly above the cup. • In some cases, you won’t have to taste the sample at all

  9. Identification of Milk Defects • Taste the sample • Put enough of the sample in your mouth to swish the milk around so that it passes over all areas of the tongue • Allow the sample to warm up to the temperature in your mouth.

  10. Identification of Milk Defects • The tongue can detect four different tastes: • Sweet • Salty • Sour • Bitter • All flavors are made up of these four different tastes in different amounts.

  11. Identification of Milk Defects • DO NOT SWALLOW THE SAMPLE – SPIT IT OUT! • Pay attention, because some samples will leave an aftertaste • Rinse your mouth with clean, room temperature water

  12. No Defect Flat/Watery Feed Salty Oxidized Bitter Foreign Garlic/Onion Malty Acid Rancid Unclean Milk Defects

  13. Ready to give it a try?

  14. Description Perfect milk Nutty flavor from high pasteurization temperatures Cause(s) Perfect tasting milk. Leaves a sweet and clean aftertaste. No Defect SCORE: 10

  15. Description Watered down Lacks the creamy taste of perfect milk Cause(s) Accidental or intentional addition of water to milk Flat/Watery SCORE: 8

  16. Description: Alfalfa or feed smell and taste Cause(s) Some cattle feeds may give off a feed flavor in the milk By-products can especially cause this problem Feed cows after milking rather than before Feed SCORE: 8

  17. Description: Cannot detect this defect by odor Must taste the sample to taste the salt Cause(s) Mastitic milk Salty SCORE: 6

  18. Description: A cardboard or papery flavor Has a different smell than cooked or perfect milk Leaves an unpleasant aftertaste Cause(s) Milk is exposed to sunlight or artificial light Once oxidization begins, there is no stopping it. The defect will get increasingly worse Only purchase milk in cardboard or opaque plastic containers Oxidized SCORE: 4

  19. Description: Cannot detect by odor You will notice the taste at the back of the tongue or after the sample is spit out Cause(s) Bacteria can give off bitter tasting toxins Feed can cause milk to taste bitter Milk may be in the early stages of rancidity Bitter SCORE: 3

  20. Description: Smells like chlorine, bleach or iodine Cause(s): Contamination of cleaning agents, medication or pesticides May occur in raw or processed milk Foreign score: 3

  21. Description: Can be smelled and tasted Be sure to taste the milk LAST if you suspect this defect Cause(s) Cows consume wild onion or garlic weeds. More common in some areas of the US than others Garlic/Onion SCORE: 3

  22. Description: Tasted like malted milk or malt powder Smells like cereal or grape nuts Cause(s) Bacterial growth in milk due to being left out in temperatures higher than 65 F for over two hours Sometimes occurs just before souring Malty SCORE: 3

  23. Description: Lactose is breaking down and lactic acid is beginning to build up Milk is beginning to go sour Cause(s) Lactic acid produces bacteria that can grow in milk. Organisms break down the lactose as they feed off of it and lactic acid is created Acid SCORE: 2

  24. Description: Can be detected by odor Flavor like that of stale fat Cause(s) Rancidity occurs because of lipase enzyme in milk Milk that was agitated too much, heated improperly, pasteurized milk contaminated with raw milk Timely pasteurization of raw milk will decrease chances of rancidity occuring Rancid SCORE: 2

  25. Description: Has a fruity taste and aroma (apple or pineapple) Cause(s) Bacterial growth in milk Unclean equipment used during processing Unclean SCORE: 2

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