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Ascorbic Acid and Oxidized Flavor in Milk. II. The Effect of Various Heat Treatments of Milk Upon the Stability of Ascorbic Acid and upon the Development of the Oxidized Flavor¹

Department of Dairy Husbandry, Michigan Agricultural Experiment Station, E. Lansing, Michigan

ABSTRACT

The stability of ascorbic acid in milk seems especially important inasmuch as normal milk is not an abundant source of this vitamin. Being a reducing agent, the presence of ascorbic acid influences oxidative changes in milk and thus has been presented showing factors which affect the ascorbic acid of milk and which affect the development of the qxidized flavor.

Kende (8) demonstrated that heating milk to 85° C. (185° F.) for five minutes inhibited the development of the oxidized flavor while pasteurization at 63° C. (145° F.) for 30 minutes was ineffective. He observed that 0.05–0.10 mg. of CuSO₄ per litter was sufficient to cause the oxidized flavor in raw milk or milk pasteurized by the low temperature holder process, while 24–40 tomes that quantity had no effect on milk pasteurized at the high temperature. His studies led him to conclude that milk highly susceptible to oxidation would oxidized only in the presence of an external oxidative agent (e.g., metal salts, copper particularly and these acting only in the presence of an organic ferment, which he named "oleinase." The high-temperature exposure inactivated the "oleinase" thus inhibiting the development of the oxidized flavor.

¹ Authorized as Mich. Agr. Exp. Sta. Jour. Article No. 397 (n.s.)

² The data presented in this paper are from a thesis submitted to the Graduate School of the Michigan State College in partial fulfillment of the degree of Master of Seience, June, 1938.