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487. Studies on the origin of oxidized flavour in whole milk

Published online by Cambridge University Press:  01 June 2009

E. G. Pont
E. G. Pont
Affiliation:
Dairy Research Section, C.S.I.R.O., Melbourne, Australia
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Extract

With 1·0 p.p.m. of added copper, well-defined oxidized flavours described as cardboard, oily and metallic developed in pasteurized whole milk after ·2–3 days' storage at 3° C. With 0°1 p.p.m. copper only slight and irregular off-flavours, usually described as cardboard, appeared. Partial oxidation of the ascorbic acid of the milk with H2O2 did not increase its susceptibility to oxidized flavour development.

Marked off-flavours were always associated with peroxide values in the milk fat of 0·2 and more (m.equiv. oxygen/kg.) determined by the ferric thiocyanate technique. With fat peroxide values of about 0·5, usually obtained after 6–7 days at 3° C. with 1·0 p.p.m. copper, the oxidized flavour was very strong and the milk usually undrinkable.

Type
Original Articles
Information
Journal of Dairy Research , Volume 19 , Issue 3 , October 1952 , pp. 316 - 327
Copyright
Copyright © Proprietors of Journal of Dairy Research 1952

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