Tallowiness in dry milk

Milk Products. Cardboardy or metallic or tallowy flavors resulting from oxidative changes in the cream fraction of cows milk are distasteful in fluid milk and dairy products. These flavors develop more intensely in certain lots of fluid milk when the cows are fed dry rations. 

Time-temperature relationships have been established by various workers as being optimum for preventing or retarding the development of oxidized flavors in dairy products cream, 88 °C for 5 min condensed milk, 76.5°C for 8 min dry whole milk, preheated at 76.5°C for 20 min and frozen whole milk, 76.5°C for 1 min (Parks 1974). Few, if any, instances of a tallowy flavor have been reported in evaporated... 

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