Method for prevention of formation of abnormal flavor in raw milk or pasteurized milk, and pasteurized milk processed by the method

摘要

[PROBLEMS] To provide a method for preventing the formation of abnormal flavorin raw milk or pasteurized milk and to provide pasteurized milk for use in the productionof milk having good quality and flavor. [MEANS FOR SOLVING PROBLEMS] During thecourse from the milking to the pasteurization in the milk processing process,a treatment for reducing the dissolved oxygen concentration is performed. Thetreatment is carried out within 72 hours after milking. After the treatment iscompleted, the dissolved oxygen concentration is maintained at a low level untilthe pasteurization is started. The prevention of the formation of abnormal flavormeans the prevention of one or more of the spontaneous generation of oxidizedodor in raw milk, the formation of and/or increase in a hexanal, the generationof heated odor, and the formation of and/or increase in a sulfide.