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Journal of Dairy Science Vol. 22 No. 1 31-35
© 1939 by American Dairy Science Association ®
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Oxidized Flavor in Milk VI. A Study of the Relation of Titratable Acidity to Metal-Developed Oxidized Flavor in Milk1

W. Carson Brown2 and R. B. Dustman3

West Virginia Agricultural Experiment Station, Morgantown

ABSTRACT

Conclusions:

  1. There does not appear to be any relationship between the acidity of freshly-drawn milk and the intensity of metal-developed oxidized flavor.
  2. Standardization of the acidity of fresh milk to 0.13 per cent did not prevent the development of oxidized flavor when copper is added after pasteurization.

FOOTNOTES

1 Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper No. 207.

2 Department of Dairy Husbandry.

3 Department of Agricultural Chemistry.






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Copyright © 1939 by the American Dairy Science Association ®.