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 Thurston, L. M. Articles by Dustman, R. B. Search for Related Content PubMed Articles by Thurston, L. M. Articles by Dustman, R. B.

Oxidized Flavor in Milk

I. The Probable Relation of Lecithin to Oxidized Flavor^*

West Virginia Agricultural Experiment Station, Morgantown
¹ Department of Dairy Husbandry.

ABSTRACT

Conclusion: Lecithin, rather than butterfat, appears to be the constituent of milk affected when oxidized flavor develops.

These results indicate that so-called oxidized flavor is not identical with the tallowy flavor of oxidized butterfat.

^* Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper 141.

² Department of Agricultural Chemistry. Most of the data presented herein were included in a thesis presented by W. Carson Brown in partial fulfillment of the requirements for the degree of Master of Science, West Virginia University.