Hi,
I setup a dairy farm 9 months back with 25 buffaloes.Since then we have been selling milk to nearby town restaurants.
From time to time these hotel/restaurant owners complaining that milk taste is not so good and sometimes when we heat the milk bad smell is coming.
we send the milk to these hotels as it is. no addition of water or any kind of other things.When we send the same milk to commercial dairy farms fat percenttage is around 7.5 and snf percentage is around 8.5 which i think is very good according to industry standards.
But still I didn't understand why these hotels are complaining from time to time taste is not good.
I searched through net and got some clues. I pasted few of things that I got from net. But sill no conclusive what could be the reason
Sl.No Off-flavours Causes Control (prevention)
1 Salty High content of chloride, mastitis, late lactation, breed and individuality of animals Such milk should be detected and discarded. Mastitis treatment
2 Barny/cowy Unclean milking procedures, unclean milking utensils poor ventilation, overcrowding of animals in the cowshed Avoid dirt and manure contamination by proper cleaning of cowshed and animals, arrange proper cooling of milk and general sanitation
3 Feed/weed Milk tainting fodder or weeds, feeding animals silage during milking or just before. Milking, feed silage after Use feed that cause little or no food flavour allow a time interval of 5 hrs between feeding & never before or during milking , eliminate weeds from crops to be used as fodder
4 Bitter Weeds and the enzyme lipase in milk Proper cooling of raw vaccum Pasteurisation of milk
5 Stale and flat Feeding of concentrate especially in the winter low temperature long time storage Proper cooling and disposal of old stocks
6 Rancid Lipase (Butyric acid) fermentation, late lactation Avoid excessive agitation of raw milk, provide adequate refrigeration system. Select protective feed and proper pasteurization of milk
7 Oxidized/oily/metallic Direct contact of milk with traces of metals especially copper, Vitamin C, sunlight storage, late lactation, dry feeds seasonal variation etc. Elimination of metal contamination, proper sanitation use of coloured bottle and paper contaminers or use aluminium alloys/stainless steel as milk contact surfaces
8 Cooked Overheating of milk Avoid overheating of milk
9 Malty Grpwth of str. Lactis var.maltigenes microorganisms in milk Store milk at 5C or below to check bacterial growth . proper cooling and heat treatment
10 Musty Moisture left in utensils uses of cloth during transportation and storage Use of clean and dry containers, elimination of cloth covering milk cans and leakage control
11 High acid sourness Excessive lactic acid development (due to considerable growth of lactic acid microorganism) Store milk at 5C (40F) or below to check bacterial growth and producing proper pasteurization of milk
If anybody faced similar kind of issues can you share ur experience?
thanks
Sateesh chadnra
I setup a dairy farm 9 months back with 25 buffaloes.Since then we have been selling milk to nearby town restaurants.
From time to time these hotel/restaurant owners complaining that milk taste is not so good and sometimes when we heat the milk bad smell is coming.
we send the milk to these hotels as it is. no addition of water or any kind of other things.When we send the same milk to commercial dairy farms fat percenttage is around 7.5 and snf percentage is around 8.5 which i think is very good according to industry standards.
But still I didn't understand why these hotels are complaining from time to time taste is not good.
I searched through net and got some clues. I pasted few of things that I got from net. But sill no conclusive what could be the reason
Sl.No Off-flavours Causes Control (prevention)
1 Salty High content of chloride, mastitis, late lactation, breed and individuality of animals Such milk should be detected and discarded. Mastitis treatment
2 Barny/cowy Unclean milking procedures, unclean milking utensils poor ventilation, overcrowding of animals in the cowshed Avoid dirt and manure contamination by proper cleaning of cowshed and animals, arrange proper cooling of milk and general sanitation
3 Feed/weed Milk tainting fodder or weeds, feeding animals silage during milking or just before. Milking, feed silage after Use feed that cause little or no food flavour allow a time interval of 5 hrs between feeding & never before or during milking , eliminate weeds from crops to be used as fodder
4 Bitter Weeds and the enzyme lipase in milk Proper cooling of raw vaccum Pasteurisation of milk
5 Stale and flat Feeding of concentrate especially in the winter low temperature long time storage Proper cooling and disposal of old stocks
6 Rancid Lipase (Butyric acid) fermentation, late lactation Avoid excessive agitation of raw milk, provide adequate refrigeration system. Select protective feed and proper pasteurization of milk
7 Oxidized/oily/metallic Direct contact of milk with traces of metals especially copper, Vitamin C, sunlight storage, late lactation, dry feeds seasonal variation etc. Elimination of metal contamination, proper sanitation use of coloured bottle and paper contaminers or use aluminium alloys/stainless steel as milk contact surfaces
8 Cooked Overheating of milk Avoid overheating of milk
9 Malty Grpwth of str. Lactis var.maltigenes microorganisms in milk Store milk at 5C or below to check bacterial growth . proper cooling and heat treatment
10 Musty Moisture left in utensils uses of cloth during transportation and storage Use of clean and dry containers, elimination of cloth covering milk cans and leakage control
11 High acid sourness Excessive lactic acid development (due to considerable growth of lactic acid microorganism) Store milk at 5C (40F) or below to check bacterial growth and producing proper pasteurization of milk
If anybody faced similar kind of issues can you share ur experience?
thanks
Sateesh chadnra