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Journal of Dairy Science Vol. 24 No. 9 789-793
© 1941 by American Dairy Science Association ®
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Oxidation-Reduction Potentials and the Oxidized Flavor in Homogenized Milk*

P. B. Larsen, I. A. Gould and G. M. Trout

Department of Dairying, Michigan State College, East Lansing, Michigan

ABSTRACT

Homogenization of milk tends to stabilize the milk against oxidation but has no influence on changes in the oxidation-reduction potentials. Trends in Eh were similar regardless of homogenization.

The mechanism by which homogenization prevents or retards oxidized-flavor development would appear not to be associated with oxidation-reduction potentials.

FOOTNOTES

* Jour. Art. 516 (n. s.) from the Michigan Agricultural Experiment Station.






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Copyright © 1941 by the American Dairy Science Association ®.