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Oxidized Flavor in Milk: I. Effect of the Development of Oxidized Flavor on the Iodine Number of the Phospholipid Fraction of Milk

Department of Dairy Industry, University of Wisconsin

ABSTRACT

The Harms iodine numbers of the phospholipid fractions from normal and oxidized milk were determined. The development of oxidized flavor is accompanied by a marked decrease in the iodine number of the phospholipid fraction. Iodine number determinations on samples of butterfat from normal and oxidized milk showed no significant difference. The conclusion can be drawn that the development of oxidized flavor in milk, catalyzed by copper, is primarily due to the oxidation of the phospholipid fraction.

The oxidation of the unsaturated fatty acid in the phospholipid fraction is not complete, but the indications are that one molecule of an unsaturated fatty acid, undoubtedly oleic acid, remains unoxidized.