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Chamomile (Mayweed) and a taint in milk

Published online by Cambridge University Press:  27 March 2009

F Procter
F Procter
Affiliation:
The National Institute for Research in Dairying, Shinfield, Nr. Reading
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Extract

It is of great importance that milk should possess a pleasant flavour, but in spite of much trouble which is devoted by farmers and dairymen to this aspect of dairying, it happens from time to time that mishaps do occur. Taints and flavours in milk are due chiefly to the following three causes:

1. The activity of contaminating micro-organisms.

2. The action of milk on metals.

3. The influence of the foods eaten on the milk produced.

It must be admitted that we have very little knowledge of the subject of milk flavours and taints, and there seems little doubt but that the blame for many taints caused by micro-organisms has been associated wrongly with foods and sometimes with manures.

Type
Research Article
Information
The Journal of Agricultural Science , Volume 16 , Issue 3 , July 1926 , pp. 443 - 450
Copyright
Copyright © Cambridge University Press 1926

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References

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