Abnormal flavor suppression method in raw milk and raw milk, method of inhibiting the production and / or increase of hexanal in sterilized milk

摘要

PROBLEM TO BE SOLVED: To provide a method for prevention of formation of abnormal flavor in raw milk and pasteurized milk, and pasteurized milk processed by the method for use in the production of milk having good quality and flavor.;SOLUTION: During the course from the milking to the sterilization treatment in the milk processing process, a treatment for reducing the dissolved oxygen concentration is performed. The treatment for reducing the dissolved oxygen concentration is carried out within 72 hours after milking. After the treatment for reducing the dissolved oxygen concentration is completed, the dissolved oxygen concentration is maintained at a low level until the sterilization treatment is started. The prevention of the formation of abnormal flavor means the prevention of one or more of the spontaneous generation of oxidized odor in raw milk and/or increase in a Hexanal, the generation of heated odor, and the formation of and/or increase in a sulfide.;COPYRIGHT: (C)2012,JPO&INPIT