The keeping quality of milk and salad samples is shown to be generally unrelated to standard microbiological and chemical tests. Relatively little of the observed variation in flavor score, assigned to milk samples upon receipt from retail outlets, could be accounted for by microbiological and chemical tests made at the same time. The flavor score given to milks immediately after pasteurization seems to be most useful to predict keeping quality, i.e., the number of days required to attain an unsatisfactory flavor score.

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