I am super weird about regular gallon carton milk, I can't drink it after about 3 days of it being opened, but the organic milk? I don't find it offensive at all! Join now to personalize.
Original poster's comments 3. Is it the kind in the cardboard carton? I kept thinking that our organic milk smelled weird, but it was actually the cardboard.
We buy organic and I don't think it smells funny. It never lasts long enough to get to the use buy date. I think it's in his head lol.
I love organic milk! It's actually been a huge money saver for us. Is it the one with the dha and omega fish oil? If it is I've noticed that one smells but the regular organic doesn't. Am I the only one who thinks it does? It doesn't smell sour, but it I've noticed it has a different smell than 'regular' milk It is probably because of different feed.
I've noticed that some organic milk smells grassier or more like soil. Are you buying ultrapasteurized milk? Organic milk in the grocery store has usually been exposed to HT high temperature pasteurization for various reasons. Raw milk also smells differently, more like flowers, and that smell changes with the season as the cow eats differently. I have only tried Horizons and WM brand. I found the WM organic milk yesterday in a gallon container as opposed to a carton.
I think I like the carton better. We buy our organic milk in the gallon now, and most of that is just pasteurized and smells and tastes like non-organic milk. My kids can tell the difference between brands and the pasteurization process. They prefer Organic Valley in the gallon over all the others. I once had a neighbor call to ask if he could borrow some milk. I sent it, in a glass jar to their house via kidlett. He called back, amazed that our milk tasted so much better than what he was used to and wanted to know what it was.
It was OV gallon jugs. He had no idea that milk could taste different. LOL He had no idea that it was organic or anything different that what he was used to. I don't like milk anyway, but I had some on cereal this morning. The milk doesn't smell sour, but it is different. I don't like milk anyway so it's hard for me to judge what milk should smell like. I guess if it doesn't smell sour it's good, right? Both the carton and jug were ultra-pasteurized. By WM do you mean Walmart?
I bought a gallon of it and literally dumped the whole thing out. And it's wasn't cheap! It was disgusting and tasted so terrible I did not want to give it to my kids. I'm not sure why it tasted so bad compared to every other organic milk I've purchased. FWIW, it had not gone bad, it was just the actual taste of the milk that was bad. I get lots of different smells from our milk here depending on whom I buy it from and the time of the year.
It's always obvious if it's bad, but there are many different fresh smells. I like it. Yes, I mean WM. The Horizon's milk does taste better! I bought the WM brand because it was so much cheaper for a gallon. Maintain milk quality by keeping the herd somatic cell counts below , per ml. Check the ration program for proper fiber levels and particle size, fat content, and protein and energy levels appropriate for animal production.
Rancidity is characterized by the release of free fatty acids because of the action of the lipase enzyme. When consumers taste rancid milk, they are detecting the short chain fatty acids. An Acid Degree Value test can be used to measure the presence of long chain fatty acids. There is about a 70 percent correlation between flavor and ADV. ADVs are more meaningful for raw milk samples from individual farms. In mixed milk on trucks or in silo tanks the effect of milk from one farm is minimized.
Rancid milk from one farm may cause a rancid flavor in the entire tank. Therefore, ADV results from mixed milk are not very meaningful. Milk samples from individual farms should have ADVs of less than 0. When results exceed 1. Some farms may have ADVs above 1. ADVs should be conducted at the time the milk is processed rather than when the milk is received at the plant.
When ADV results exceed 1. Action should be taken when samples results are above 1. Oxidized flavor is also a reaction of milkfat. Milk with a cardboardy or metallic taste is more common in milk during the winter and early spring.
The off- flavor can be detected in raw milk, but sometimes not until two days after collection. It can also be a problem in any pasteurized milk or dairy product that has not been flavored.
Causes are different than for the light induced flavor of milk purchased at stores, although the taste is similar. Increased susceptibility of milk to the chemical development of oxidation is due primarily to less antioxidant in the milk. The main cause is the decreased amount of vitamin E, an antioxidant, in stored forages, which reduces the amount found in milk. Once milkfat has begun to oxidize, the intensity will continue to increase overtime.
The taste may not be apparent in the milk, but may be detected in high fat products such as butter or vanilla ice cream. In the majority of cases, oxidized flavor problems start at the farm. It is usually necessary to correct all causes of the problem before the off-flavor will disappear. Feeding extra vitamin E will not overcome excessive copper or iron in the water supply used to wash equipment or compensate for dirty milking equipment. There are corrective and preventative measures that can be taken.
They include the following:. All feed flavors are absorbed through the cows system rather directly into the milk. Cows impart an odor and taste within 30 minutes of eating or breathing silage. It is strongest after about one hour.
The odor and taste of grass or corn silage, legume hay, and brewer's grains are the ingredients causing most of the problems. The two methods which odor can be transferred to milk is:. Some farm milk samples have an unpleasant, dirty after taste. This problem often occurs during winter. Frequently it is an absorbed flavor, like silage. Usually cows breathe air with a barny odor and transfer it to the milk.
Dust, dirt and manure can cause an unclean flavor of milk. Cows and their surroundings must be kept clean. Milking equipment that has not been properly cleaned and sanitized may be a factor. Washing a cow's udder with water and failing to dry them is one of the primary causes of unclean flavors. Be sure excess moisture is removed. In a small to average sized herd, a few animals with ketosis will cause an unclean flavor.
This odor and taste is objectionable. Milk is an excellent growth medium for bacteria. It provides the nutrients and moisture and has a near neutral pH. Off-flavors are the results of bacterial growth psychrotrophs. The type of bacteria is more important than the number. Psychrotrophs include many kinds of bacteria, all of which cause spoilage. Cold temperatures slow their growth, but do not kill them. Malty flavor tastes like Grapenut cereal. The cause is due to Streptococcus lactis in poorly cooled milk.
The problem can be exacerbated when the milk from one bulk tank is mixed with that from many others in a truck tank, then in a plant raw milk storage tank. A sample of milk from a farm bulk tank not cooled for 12 hours will always have a high bacteria count. Malty flavor is generally a forerunner of a high acid flavor.
It rarely develops in pasteurized milk. However, the characteristic flavor will remain after processing, although the flavor developed in raw milk. If not stopped by pasteurization, a malty flavor will later become high acid. Bacterial flavors are not acceptable in milk for fluid or manufactured purposes. Sanitation is the key to preventing high acid flavors. Spoilage is due to bacterial action on lactose milk sugar.
All milk handling equipment surfaces should be washed after each use and sanitized just prior to reuse. This includes washing all milking units, pails, and pipelines on a twice per day basis. Bulk tanks must be washed each time they are emptied. Milk from the bulk tank should be picked up at least every other day. Longer time periods between pickup and partial emptying of a tank causes problems.
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