Consumer and Taste Panel Evaluations of Some Methods for Controlling Feed Flavors in Milk

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Abstract
Milk returned by consumers and judgements by a trained taste panel was used to indicate the flavor quality of milk produced from silage, on rye pasture or on bromegrass pasture. In this study sorghum silage produced no objectionable flavor in milk. Milk produced on rye pasture was rejected by over 50% of consumers. Treating this milk with a Vacu-Therm (vacuum heat treatment) did little to improve its acceptability. Removing cows from pasture 4 hours before milking reduced the returns. Milk from cows on bromegrass pasture was rejected by 24% of consumers. A combination of Vacu-Therm treatments and removing cows from pasture before milking resulted in only 7% of the milk returned. Each of these treatments separately was only moderately successful in reducing off flavors.

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