During a study of methods of milk scoring, certain off-flavors were frequently observed in the milk of the college Jersey herd. Numerous inquiries as to the cause of undesirable flavors in milk emphasized the economic significance of the problem. A systematic study was made, therefore, of the occurrence of off-flavors in milk, for the purpose of determining the cause and means of prevention of their development.
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Ruth Reder (1938) studied this question.
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