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The Influence of Method of Sterilizing Equipment upon Development of Oxidized Flavor in Milk^*

New York Agricultural Experiment Station, Geneva, N. Y.

ABSTRACT

Conclusions: Exposure of milk at the pasteurization temperature to certain metals increased the iron and copper content of the milk and greatly accelerated the development of oxidized or cappy flavor. The solution of metals was not affected, in these experiments, by the method of sterilization of the equipment but the development of oxidized flavor was most pronounced when chlorine sterilization was employed. Hence, the amount of dissolved copper and iron was not the only factor involved in the development of oxidized flavor. If the first hot milk through the equipment was discarded the pasteurized milk which showed a decreased tendency to become oxidized especially if the equipment was sterilized with hot water or if chlorine sterilization was followed promptly by a hot water rinse. The intensity of oxidized flavor secured in experiments of this character was shown to be greatly affected by the type of metal, and the type of chlorine solution should also affect the results.

Milk as secreted by the cow contained 0.131 parts per million of copper and 0.379 parts per million of iron. After pasteurization of the milk and after the first milk through the equipment was discarded the copper content of pasteurized milk was 0.186 p.p.m. and the iron content was 0.401 p.pm. These data are relatively low when compared with other data in the literature.

^* Acknowledgement—The authors are indebted to J. C. Hening and J. C. Marquardt who with the senior author scored all of the samples of milk for flavor.