What flavor is detectable in milk with an Acid Degree Value (ADV) of 1.0 or above?

When milk has an Acid Degree Value (ADV) of 1.0 or above, it indicates an elevated level of acidity, which typically results from microbial activity or spoilage. This increased acidity can lead to the development of rancid flavors in the milk. Rancidity is often associated with the breakdown of fats, which can produce off-flavors and aromas that are distinctly unpleasant.

In this case, the detectable rancid flavor is a direct consequence of the increased acid level, which signals that the milk may be past its prime or has been contaminated with spoilage organisms. Recognizing this flavor helps dairy professionals identify potential quality issues in milk, ensuring proper handling and storage to maintain freshness.