Hostname: page-component-848d4c4894-x24gv Total loading time: 0 Render date: 2024-04-30T17:57:04.343Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Itzerott, G., Pont, E. G. & Rutledge, D. (1951). Aust. J. Dairy Tech. 6, 51.Google Scholar
(2)Thurston, L. M., Brown, W. C. & Dustman, R. B. (1935). J. Dairy Sci. 18, 30.Google Scholar
(3)Swanson, A. M. & Sommer, H. H. (1940). J. Dairy Sci. 23, 201.CrossRefGoogle Scholar
(4)Greenbank, G. R. (1940). J. Dairy Sci. 23, 725.CrossRefGoogle Scholar
(5)Hunziker, O. F. (1949). Condensed Milk and Milk Powder, 7th ed., p. 502. Published by the author, La Grange, III., U.S.A.Google Scholar
(6)Loftus Hills, G. & Thiel, C. C. (1946). J. Dairy Res. 14, 340.CrossRefGoogle Scholar
(7)Pont, E. G. (1951). Aust. J. appl. Sci. 2, 326.Google Scholar
(8)Patton, S. & Kurtz, G. W. (1951). J. Dairy Sci. 34, 669.CrossRefGoogle Scholar
(9)Dunkley, W. L. (1951). Food Tech. 5, 342.Google Scholar
(10)Roessler, E. B., Warren, J. & Guymon, J. F. (1948). Food Res. 13, 503.CrossRefGoogle Scholar
(11)Sharp, P. F. (1938). J. Dairy Sci. 21, 85.CrossRefGoogle Scholar
(12)McDowell, A. K. R. (1947). J. Dairy Res. 15, 70.CrossRefGoogle Scholar
(13)Quaife, M. L. (1947). J. biol. Chem. 169, 513.CrossRefGoogle Scholar
(14)Krukovsky, V. N. & Guthrie, E. S. (1945). J. Dairy Sci. 28, 565.CrossRefGoogle Scholar
(15)Krukovsky, V. N. & Guthrie, E. S. (1946). J. Dairy Sci. 29, 293.CrossRefGoogle Scholar
(16)Krukovsky, V. N., Loosli, J. K. & Whiting, F. (1949). J. Dairy Sci. 32, 196.CrossRefGoogle Scholar
(17)Krukovsky, V. N., Ellis, G. H. & Barnes, , Barbara, W. (1944). J. Dairy Sci. 27, 249.CrossRefGoogle Scholar
(18)Clark, W. M. (1927). J. Dairy Sci. 19, 195.CrossRefGoogle Scholar
(19)Nelson, D. H. & Dahle, C. D. (1939). Milk Dlr, 29, 1, 62.Google Scholar
(20)Brown, W. C. & Thurston, L. M. (1940). J. Dairy Sci. 23, 629.CrossRefGoogle Scholar
(21)Greenbank, G. R. (1948). J. Dairy Sci. 31, 913.CrossRefGoogle Scholar
(22)Tracy, P. H. & Ruehe, H. A. (1931). J. Dairy Sci. 14, 250.CrossRefGoogle Scholar
(23)Roland, C. T. & Trebler, H. A. (1937). J. Dairy Sci. 20, 345.CrossRefGoogle Scholar
(24)Trout, G. M. & Gould, I. A. (1938). Quart. Bull. 21, 21. Mich. St. Coll. agric. Exp. Sta. (Chem. Abstr. 33, 3010, 1939 (original not seen).)Google Scholar
(25)Swanson, A. M. & Sommer, H. H. (1940). J. Dairy Sci. 23, 597.CrossRefGoogle Scholar
(26)Nelson, J. A. & Trout, G. M. (1951). Judging Dairy Products, 3rd ed., p. 107. The Olsen Publishing Co., Wis., U.S.A.Google Scholar
(27)Guthrie, E. S., Roadhouse, C. L. & Richardson, G. A. (1931). Hilgardia, 5, 425.CrossRefGoogle Scholar
(28)Olsen, F. C. & Brown, W. C. (1942). j. Dairy Sci. 25, 1027.CrossRefGoogle Scholar
(29)Mohr, W. & Wellm, J. (1936). Dtsch Molkereiztg. 57, 1057. (Chem. Abstr. 30, 6836 (original not seen).)Google Scholar
(30)Forster, T. L. & Sommer, H. H. (1951). J. Dairy Sci. 34, 992.CrossRefGoogle Scholar