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6 > Image 6 of Kentucky farm and home science, vol. 6 No. 2 spring 1960

Part of Kentucky Agricultural Experiment Station

W qI11pH1I1 >. N E t Apparatus makes off-flavors less V _ ar. not1ceable however radm of s . . . V" raw Illllk IS ${111 necessary Fl . J . avor Umform * *i Hy A. W. RUDNICK. _]R.. T. R. FREEMAN, and of mercury). Here the milk boils at a temperature V} (?AR'L E GRAVES of about 155-1580 F. Off-flavors and excess moisture __ ])"''""""" "f D"" $""""" from condensed steam are removed and discharged \~Iilk`s biggest selling point is its flavor. To keep through the vacuum pump and carried into the drain. ""' this flavor uniform throughout the year and to help Then the milk is cooled and ready for bottling. re; ('llllllll2l.tL lTl2Illy SC2lS()l"|kll ()l`1f'lHVOI`S, I)2l.lI`y TO lrull gqulpuleut actually (logs lulprgvg B'. SClCIl()( l)Cl)2l1`tlll(iIlt 11213 l)Cll tGStll1g Ll. I'l21tlV(:ly I'l\rV lllllk llaVOl the authors SubjCtd tlOul Covys {Gd 1 PWCC Ol *'(l'*'lmt] silage, grass, garlic and/or other feeds to a variety ea Q TlllS ((lllll)lllCllt C()llSlStS ()l` tW() lil.1`gC StZ11I]1(3SSStCl Of Opel-atlllg Coudltlous lu ugyv g_Ppg_lg_tuS_ Also, \ (JyllIl(ll`lC2l.l til.lll(S C2l.Cll Ll.l)()llt 5 feet lllgll. TllCy ll3.V lllllk vvas deliberately Ovurllgatgd during pagt(gl_ulZgl- P been inserted in the line through which mrlk Hows tloll to lorlm lf tllo oqullmloot Vvould also yomovo this r,_. following its pasteurization by the hightemperature Cooked or Sool-Cllod flavon . . e. . . . 0 . . . 4* Thmf mm mfthoflj hl flu hlst tmk* About _t?t The treated milks were tasted by both professional m4 diameter, the milk is atonnzed, heated by mixing rlrrvrrr jrrrlrrr rrrrrl persons represgrrrrrrg rlw average with steam, and subleeted to a moderate vacuum Corrsrrmgrz This lrrrrcr group COrlSiSt(lOf10rrrl] and PU (L lr) mll5 Ol mlmy) The 'llllk HO_WS {mo the 5 women who had shown they could detect the second and larger tank, about 30 inches in dlameter, llrwors lrerrrg Srrrrlrrl_ Samples Or mllk Werc treated ;_r_,_r 4 whtit tht vacuum ltvtl is mcttast d (about ..- inchcs rrr the Brrrrrpmerrr rrrrrl rlwrr prcscrrrerl to rlresrr rlrrvrrr ( lr , .... . . . 1nels. These Jrofessional 'ud res and consumer " l lll( !\lll(l`lC1lll l)i\ll'} ASS()Ul1ltl()Il C(llltl`ll)lltC(l l'lIl2lIl(Jllll Slll)- Pl _ _ ( 1 P) ( _ port to this l)I`()l((_'t, tasters then decided if milk flavor had been improved . -~ bv . - - . at rlr .. A rrlrrrr H N "w = J T . , , Q M`""f*~<~;? r aw `' _. l argv {_,,,, . , - cr. wv S ; " , M, /w z? . -v l ,. .: < i V W j if 7* lr , t r wl _ lg ,r v V , 5 r 4, I, t :*" r /,,t, A l... _ A ,.t.. W --~~r r- f " " s: {Q *5 1 te`i ri ........ R ' 1 fi if . I ' V lnii .-,: L i A i F. . l '`. `` . = , * vi. ...........,.i..- .... ... ? --= ~ .. V .- .-~.. * r _ - 1'"` A .. ._ _ 4 r ` i_= r -=.. t X ` 'i iiii X iiin "' i . ~? ` * =# s Q ; *= I s 2 . -*r#r* tp it . l L ./ fr- .`*~`r` R = ... i i . . ._._ _ I . :,; A "* c ~ T = t a _;.t ( ,_ -. f. 9 - = i ` r, e . ,.=r= , e - 5 `r `'i *-1 " _`_r ,_ _ - < - = le -== ff t T .=<--` i 3 ..t Q ._~ Q r { _ 4 ` _, _ fr ..__ r T- ~. __ __ 444 rm``` ... ~ Il 4____ _ r wl e 4 f ' * r _ :4 1 `;;` E r - Fr`}-rl Q; grr r l r r A / r -3..- Ir , = . < t a t Q * ?`= * V i ` , * I ...,. ?i$? ii` ,_ 5 ig _ _ _ _ _ l _ T (Lll)()\'C) TllC Lllllll()l`S CX2llllllllI`|g C()llllCC[l()l'lS 2lll(1 2l[()Ill1Zlllg VZllVS of {11C lll`Sl rr we W3 tank ol` the vacuum milktrcating equipment. (left) A portion of thc consumer F Q flavor panel tasting and scoring the vacuunrtrcated milk samples. Each bottlc gx SM =` 1 iy ~- r . . ` ` . . , kx contains milk that has been sublcctcd to a particular treatment. I" G l{1;xrtrcxY Faust Ayn Horn; Sc1i5xc12S1mN<: 1960 tok