Biochemical Factors Affecting Taste of Milks from Machine Milking

Abstract

The objective of this research is to investigate the biochemical factors affecting taste of milks from machine milking. The data were obtained in winter and summer periods. The milk fat and acidity (sH levels) were the highest in the winter and the lowest in the summer period. However, there were no significant differences in total solids and pH levels between the periods. A decrease in milk fat percentage for summer period can directly lead to taste loss. The most striking conclusion in present study is that the fat means in winter milks from machine milking are suitable for desired taste than summer milks. On the contrary, the acidity (sH levels) in summer milks are more favourable for consumer preference.