What type of off-flavor is produced by milk with low total solids?

When milk has low total solids, one of the common off-flavors produced is described as "flat." This flavor is typically characterized by a lack of richness and body, making the milk taste somewhat dull or uninteresting. The low total solids implies a reduced concentration of fats, proteins, and other solids that contribute to the flavor profile of milk. As these components are diminished, the overall taste becomes less vibrant.

In contrast to other off-flavors like fishy, grassy, or burnt, which arise from specific compounds or storage conditions, the flat flavor is directly associated with the basic composition of the milk itself. By understanding this relationship between total solids and flavor, one can better recognize and address quality issues in milk production and processing.