SummaryThe presence of metals in milk and milk products can lead to spoilage by accelerating the development of oily, tallowy, fishy or putrid smells and tastes in addition to their specific metallic flavour; some metals may also increase the loss of Vitamin C.The metals least likely to cause these effects are the stainless steel group followed by tin, heavily tinned copper, aluminium and magnesium‐aluminium alloys in that order; copper, iron, zinc and galvanised metals should be avoide