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Isolation of Substances Responsible for the Activated Flavor of Milk

Department of Dairy Industry, University of Wisconsin

ABSTRACT

Introduction

The prevention of development of activated flavor in milk (7, 8) is at present limited to control of the conditions under which milk is exposed to artificial radiation, and avoidance of exposure of milk and milk products to solar radiation. The isolation and identification of the substance or substances responsible for activated flavor have yet to be completed in order that information on better control practices may be acquired. It is the object of this report to present methods for isolation and qualification of the substances responsible for activated flavor in milk.

The possible role of sulfur compounds as the cause of the activated flavor of milk has been suggested (2, 7). It was observed that exposure of a dilute sodium chloride elution product of casein to ultra-violet radiation resulted in an odor which resembled that of milk excessively irradiated and more particularly that which results from exposure of human skin to ultraviolet light.

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				S. Patton and D. V. Josephson Methionine--Origin of Sunlight Flavor in Milk Science, August 21, 1953; 118(3060): 211 - 211. [PDF]