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The Influence of "White-Metal" Copper-Nickel Alloys on the Flavor of Milk

Division of Dairy Industry, University of California, Davis

ABSTRACT

Several copper-nickel alloys have been studied to determine the rates of corrosion in milk, together with the effect upon milk flavor and upon ascorbic acid destruction. The following conclusions have been drawn:

1. Less copper went into solution from the alloys containing tin and zinc, so that the flavor of the milk was less influenced than with alloys in which these elements were absent.
   
2. In general the rates of corrosion in milk were lower with alloys containing tin and zinc. The influence on ascorbic acid destruction, however, was found to be a more reliable index of the probable effect of the alloys on milk flavor. The effect on ascorbic acid destruction is a specific test for copper in solution: whereas the loss in weight does not necessarily indicate the relative amount of copper going into solution.
   
3. Nickel, lead, and zinc did not influence the oxidation of ascorbic acid and did not cause oxidized flavor in the milks pasteurized in contact with pure strips of these elements.