ABSTRACT
Milk contains nine of the essential nutrients at good to excellent levels recommended for human nutrition, including protein, calcium, phosphorus, potassium, riboflavin, niacin and vitamins A, D and B12. Milk may be evaluated in raw form, immediately after processing or at anytime during storage. The primary sense used in the evaluation of milk, is the smell. While off-flavours will be most readily noted by sniffing the headspace, off-flavours will be noted retronasally, if the evaluator takes a sip, swirls the milk around the mouth, expectorates and breathes out through the nose. Tactile issues are least likely to be experienced in milk because of the likelihood that consumers will use their other senses. Preventing bacterial off-flavours hinges on the good training of staff that prepare teats for milking and proper maintenance of equipment, temperature control, proper selection of application of cleaning and sanitizing chemicals, and prompt milk processing.
