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The Relation of Iodine and Peroxide Numbers to Oxidized Flavor of Milk^*

Dairy Department, Pennsylvania State College

ABSTRACT

That the iodine number of milk fat does not decrease with the early development of the oxidized flavor, agrees with the majority of similar reports. This finding, however, is in conflict with certain investigations on spontaneous milk in which the iodine number was found to decrease.

It was observed that milk fat usually had a peroxide number of zero when freshly isolated, even from milk or cream having a strong oxidized flavor, which was carried over into the pure fat. Evidence is presented indicating that it is not due to removal of the peroxide during the isolation of the fat. It is also shown that the peroxide number and iodine number do not change materially until the color of the fat is affected.

^* Authorized for publication on November 8, 1939 as paper No. 931, in the Journal Series of Pennsylvania Agricultural Experiment Station.