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How to minimize off-flavors in milk



How to minimize off-flavors in milk



Dairy Record 84(2): 93-94, 97



The various types of off-flavours (microbiological, chemical, metal- and light-oxidized, and animal) that may be detected in milk, and ways in which they can be minimized, are discussed. The importance of frequent checks for flavour quality, both at processing and at the 'sell by' date, is emphasized.

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