Contribution of Milk Fat to the Flavor of Milk

Abstract

To obtain a better understanding of milk fat's flavor contribution to milk we prepared a series of beverages containing 1 to 3% fat, using whole milk concentrate, milk fat, and various vegetable fats as the fat source. All fats except that in the whole milk concentrate were deodorized under two sets of conditions, designed so that one would be more effective than the other in removing volatile compounds. All of the deodorized fats along with undeodorized samples of the same fats and untreated whole milk concentrate were combined with skimmilk. The resultant beverages and the skimmilks used in their preparation were evaluated for flavor and desirability for continued beverage use. Untreated milk fat in whole milk concentrate and partially deodorized milk fat were the only fats which, in the panel's judgment, improved the flavor of skimmilk. The data indicated that the desirable flavor characteristics of milk fat are attributable partly to nonvolatile compounds and also, to a significant extent, to volatile compounds which probably are unique to this fat. © 1969, American Dairy Science Association. All rights reserved.