Fonterra Finds Flavour Defect in Dairy Drinks

Researchers at New Zealand’s Fonterra have identified the cause of a musty flavour defect in milk drinks containing calcium caseinate.

The company said timber shipping container floors and slipsheets made from recycled plastics are the most likely sources.

The defect is due to chemical tainting by 2,4,6-tribromophenol and 2,4,6-tribromoanisole.

Fonterra said it now ships using slipsheets made from virgin plastic resins free of potential contaminants.