Common use of Milk Taint Clause in Contracts

Milk Taint. Milk taints describe any flavour or odour defect in milk. Taints can be classified as: • absorbed / transmitted, e.g. originating from feed, odours in air. • bacterial / microbial, e.g. thermoduric bacteria. • chemical / enzymatic, e.g. aggressive agitation, mastitis, chemical contamination. All milk received at the factory is sensory graded for taints, which can be evident in raw or pasteurised milk or both. Sensory grading involves smelling the milk both cold and heated and taste testing pasteurised milk. If a taint is detected, a team of trained sensory graders will complete a blind panel of assessment to determine if the taint is strong / offensive enough to affect the finished product and, if so, which farm the taint originated from. If a Supplier is identified to be the cause of the taint, that Supplier will be placed on suspended supply until milk samples confirm the taint has been removed.

Milk Taint. Milk taints describe any flavour or odour defect in milk. Taints can be classified as: • - absorbed / transmitted, e.g. originating from feed, odours in air. • - bacterial / microbial, e.g. thermoduric bacteria. • - chemical / enzymatic, e.g. aggressive agitation, mastitis, chemical contamination. All milk received at the factory is sensory graded for taints, which can be evident in raw or pasteurised milk or both. Sensory grading involves smelling the milk both cold and heated and taste testing pasteurised milk. If a taint is detected, a team of trained sensory graders will complete a blind panel of assessment to determine if the taint is strong / offensive enough to affect the finished product and, if so, which farm the taint originated from. If a Supplier is identified to be the cause of the taint, that Supplier will be placed on suspended supply until milk samples confirm the taint has been removed.

Milk Taint. Milk taints describe any flavour or odour defect in milk. Taints can be classified as: •  absorbed / transmitted, e.g. originating from feed, odours in air. •  bacterial / microbial, e.g. thermoduric bacteria. •  chemical / enzymatic, e.g. aggressive agitation, mastitis, chemical contamination. All milk received at the factory is sensory graded for taints, which can be evident in raw or pasteurised milk or both. Sensory grading involves smelling the milk both cold and heated and taste testing pasteurised milk. If a taint is detected, a team of trained sensory graders will complete a blind panel of assessment to determine if the taint is strong / offensive enough to affect the finished product and, if so, which farm the taint originated from. If a Supplier is identified to be the cause of the taint, that Supplier will be placed on suspended supply until milk samples confirm the taint has been removed.