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Factors Influencing the Initial Induction Period in the Oxidation of Milk Fat¹

Division of Dairy Industry, University of California, Davis, California

ABSTRACT

Flavor defects in milk and cream which have been described as "oxidized," "cardboard," "cappy," or "metallic" have been observed for some time in milk and cream which have been exposed to sunlight or contaminated by certain corrosive metals such as copper and some of its alloys. It has been reported by a number of investigators that the change in flavor is caused by oxidation of the milk fat. The active oxidation of a fat is preceded by a period of varying length in which oxygen is not absorbed. This period depends on the chemical constitution of the fat, temperature of holding the fat during processing, storage and exposure to catalysts. This period is known as the induction period and is a measure of the stability of the fat. This paper is concerned with the measurement of the influence of sunlight, certain metals and submaintenance rations of the cow, on the initial induction period in the oxidation of milk fat.

¹ Presented at the Annual Meeting of the American Dairy Science Association, Urbana, Illinois, June 28, 1933.

² Acknowledgement is made to Doctor G. A. Richardson and Professor W. M. Began for helpful suggestions in conducting the experiments.