Milk Grading and Defects
33 Milk Grading Techniques
Temperature should be between 60-70° F (15.5-21° C) so that any odour present may be detected readily by sniffing the container. Also, we want a temperature rise when taking the sample into the mouth; this serves to volatize any notable constituents.
Noting the odour by placing the nose directly over the container immediately after shaking and taking a full “whiff” of air. Any off odour present may be noted.
Need to make sure we have a representative sample; mixing and agitation are important.
Agitation leaves a thin film of milk on the inner surface which tends to evaporate giving off odour if present.
During sampling, take a generous sip, roll about the mouth, note flavour sensation, and expectorate. Swallowing milk is a poor practice.
Can enhance the after-taste by drawing a breath of fresh air slowly through the mouth and then exhale slowly through the nose. With this practice, even faint odours can be noted.
Milk has a flavour defect if it has an odour, a foretaste or an aftertaste, or does not leave the mouth in a clean, sweet, pleasant condition after tasting.