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The Effect of Fat Content on Oxidized Flavor in Milk and Cream

Sealtest, Inc., Baltimore, Md.

ABSTRACT

Practical experience and observation has shown that milk plants which produce two grades of pasteurized milk generally encounter much more difficulty with oxidized flavor in the high-fat premium-quality grade than in the standard grade. Roland, Sorensen, and Whitaker (1) studied oxidized flavor in commercial pasteurized milk and concluded that both the bacteriological quality of the milk and its fat content were related to the flavor defect. Tracy and Ruehe (2) reported the results of adding a small quantity of a lactic acid solution of copper oxide to four milk products ranging in fat content from skim milk to 4.9%. In the series the oxidized flavor became more apparent as the fat content increased. They found that skim milk did not develop oxidized flavor but developed metallic flavor.

In order to study systematically the effect of fat content on the sensitivity of milk and cream to copper-induced oxidized flavor, a series of laboratory experiments were undertaken.