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The Prevention of Oxidized Flavor in Milk and Ice Cream by the Use of Concentrated Milk Products¹

Dairy Department, Pennsylvania State College

ABSTRACT

Certain constituents of milk have been shown to be antioxidants. Kende (10) pointed out in 1934 that the ascorbic acid in milk was part of the reducing system that protected against oxidation ; however, he believed that ascorbic acid was only a part of a complex reducing system. Gould (7) reported that substances other than ascorbic acid constituted from 40 to 60 per cent of the reducing system. Corbett and Traey (2. 3) have observed that certain amino acids, particularly tyrosine and its ethyl ester, may be natural antioxidants. Barnicoat and Palmer (1) reported that the soluble phosphates and citrates appeared to account for much of the antioxigenic effect of milk plasma. Gould and Sommer (8) and Josephson and Doan (9) have shown that a reducing system produced when milk is heated to high temperatures is effective in retarding oxidized flavor. The process of milk condensing was demonstrated by Corbett and Tracy (2) to retard the oxidized flavor.

¹ This study was made possible by a fellowship granted the senior author by the Dairy Industries Supply Association, New York.

² Now in Naval Air Service.