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Oiliness in milk

Published online by Cambridge University Press:  27 March 2009

A. T. R. Mattick
A. T. R. Mattick
Affiliation:
(National Institute for Research in Dairying, University of Reading.)
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Extract

During recent years a large number of samples of milk having a peculiar flavour have been sent to this Institute by farmers, retailers, and wholesalers of milk.

The flavour is marked and has almost invariably been described as “oily.” In many instances it has been referred to as the “castor oil flavour.”

Although, as would be expected, the opinions of individuals on the flavour of such samples were not unanimous the majority agreed that “oily” was an appropriate name and since this is the name by which this taint is known to the trade it is proposed to retain it.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 17 , Issue 3 , July 1927 , pp. 388 - 391
Copyright
Copyright © Cambridge University Press 1927

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