@article{article_503763, title={Süt Sığırcılığı İşletmelerinde Süt Koku Problemleri, Değerlendirmesi ve Önleme Yolları}, journal={International Journal of Eastern Mediterranean Agricultural Research}, volume={1}, pages={66–90}, year={2018}, author={Göncü, Serap and Anitaş, Özgül}, keywords={İşletmeler,Süt,Koku,Problem}, abstract={ It has a very important role that the sensory characteristics of the milk flavor are to be preferred by the consumer. The typical milk flavor is the result of the delicate balance of a large number of compounds present at very low concentrations. Milk tastes depend on the relationship between the animal and its enviroment as a result of the metabolism of the animal in the body. For this reason, variations in the smell and taste of milk should be expected. In the formation of the flavor of the milk, there is a significant share of the balance between milk sugar (lactose), milk fat and mineral substances. The flavors of milk products consist of very large amounts of alcohol, aldehyde, dicarbonyl, short chain fatty acids, methyl, ketone, lactose and phenolic compounds and sulfur compounds. The main causes of taste and odor changes in raw milk quality are changes in milk milk enzyme activity, microorganisms or somatic cells lipolysis, proteolysis result of the environment or metabolic activity resulting in the digestive system and milk passing substances In this study, we will focus on different milk smell problems produced in dairy farms and prevention ways  will summarized.   }, number={2}, publisher={Doğu Akdeniz Tarımsal Araştırma Enstitüsü}