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Oxidized Flavor in Milk: II. The Relation of Oxidation-Reduction Potentials to its Development

Department of Dairy Industry, University of Wisconsin, Madison, Wisconsin

ABSTRACT

The development of oxidized flavor in milk is now assumed to be caused by certain oxidative changes taking place in the milk. Generally it has been believed that butterfat is the constituent in milk which has undergone oxidation on the development of the oxidized flavor. Findings from recent research tend to substantiate the belief that oxidized flavor in milk which has been catalyzed by copper results from oxidation of the phospholipids present in the milk. Since oxidized flavor results from oxidative changes, oxidation-reduction potentials should give valuable information in the study of this problem. Oxidation-reduction potential measurements have been applied by previous workers with various degrees of success. The work reported herein was conducted to further apply oxidation-reduction potential studies to the problem of oxidized flavor in milk and milk products.

REVIEW OF LITERATURE

Thurston, Brown and Dustman (16) were the first to suggest that oxidized flavor in milk results from the oxidation of lecithin.