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Cooked and Oxidized Flavors of Milk as Affected by Ferrous Iron^*

Department of Dairying, Michigan State College, East Lansing, Michigan

ABSTRACT

INTRODUCTION

In a previous study (1) data were presented showing the correlation between cooked and oxidized flavors of milk, the cooked flavor being differentiated from the "pasteurized" or "heated" flavor which frequently results from ordinary pasteurization procedures. A relationship was found to exist between copper-induced oxidized flavor and the cooked flavor when the copper was added before heating the milk, whereas there was no such relationship noted when the copper was added subsequent to heating. In the former case, the cooked flavor usually appeared at temperatures of 84–86° C, whereas temperatures of 76–78° C. sufficed to cause the flavor when the copper was added following the heat treatment. Coincidental with the appearance of the cooked flavor when the copper was added before heating was the failure of the milk to develop the oxidized flavor, i.e., the milk heated to 84–86° C. or above did not become oxidized whereas that heated to lower temperatures developed this flavor defect.

^* Journal article No. 365, n.s., Mich. Agri. Exp. Sta.