Agriculture Reference
In-Depth Information
FLAVOR
CAUSE
Biological makeup of milk in late lactation
Temperature of milk was altered too quickly, such as when warm milk is suddenly chilled
Unclean equipment
Failure to cool milk to 40 degrees F or below
Coarse,
acidic/malty
Milk cooled too slowly, which gave bacteria time to proliferate
Residue of chlorine bleach or other soap or disinfectant on equipment that was not thor-
oughly rinsed after cleaning
Disinfectant
Feed/
feedy/
sweet
Goats have consumed or have smelled plants, such as wild onions, garlic, silage, turnips,
very green grass, ragweed, grape leaves, cabbage, honeysuckle, and others.
Foreign
Goats have breathed fumes from paint, gasoline, or spray insecticides.
Milk has made contact with corroded or rusted metal.
Containers made of copper, tin, or nickel
Goat's drinking water is high in iron or copper.
Milk exposed to sunlight
Metallic/ox-
idized
Musty
Unclean hay or feed, unclean or stagnant water
Foaming resulting from vigorous milking, in which too much air is mixing with the fresh milk
Sun penetrating a glass container for even a short period
Rancid
Salty
Mastitis
Goats drinking dirty water
Milk has made contact with unclean containers.
Milk has made contact with equipment that is not clean.
Utensil
Some factors such as dietary changes and lactation cycles affect the composition and quality
of goat's milk:
• Decreasing forage-to-feed concentrate ratio decreased milk fat and increased protein.
• Feeding of sodium bicarbonate buffer improved the percentages of fat and total solids.
