HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Frazier, W. C. Search for Related Content PubMed Articles by Frazier, W. C.

A Defect in Milk Due to Light

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture

ABSTRACT

A "cardboard" taste and "linseed-oil" odor develop in whole milk which has been exposed to diffuse daylight for eight or more hours at about freezing temperature. The light apparently acts as a catalyst in the oxidation of the milk fat. The defect develops more rapidly in pasteurized than in raw milk. The presence of neither enzymes nor bacteria is necessary for the reaction. The defect develops no more rapidly in milk from cows fed heavy rations of cottonseed meal or linseed cake than in milk from cows receiving no oil feed.