HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Hartman, G. H. Articles by Garrett, O. F. Search for Related Content PubMed Articles by Hartman, G. H. Articles by Garrett, O. F.

Some Factors Affecting the Stability of Certain Milk Properties. VI. Relation of the Concentration of Dissolved Oxygen to the Oxidation of Ascorbic Acid and to the Development of Oxidized Flavor in Milk^*

New Jersey Agricultural Experiment Station, New Brunswick, N. J.

ABSTRACT

The voltammetric method of measuring the concentration of dissolved oxygen has been applied to a study of the oxidation of ascorbic acid and the development of oxidized flavor in milk.

The results of the experiments on milk showed:

That the rapid oxidation of ascorbic acid, when catalyzed by soluble copper, was accompanied by a rapid decrease in oxygen concentration.

That the ratio of oxygen consumed to ascorbic acid oxidized progressively increased as the oxidative reaction proceeded.

That a period of constant level oxygen concentration followed the destruction of all reduced ascorbic acid and preceded the onset of oxidation which resulted in the development of oxidized flavor.

That the oxidation of fatty substances in milk resulting in the development of oxidized flavor was accompanied by a considerable decrease in concentration of dissolved oxygen in the milk.

That the speed of the oxidative reaction resulting in the destruction of reduced ascorbic acid is greater than the oxidative reaction resulting in the development of oxidized flavor in milk when both reactions are catalyzed by the same concentration of soluble copper.

^* Journal Series paper of the New Jersey Agricultural Experiment Station, Rutgers University, Department of Dairy Husbandry.

¹ Present address, Sheffield Farms Co., Inc., New York, N. T.

² This paper is based on results taken from a thesis submitted by G. H. Hartman to the graduate faculty of Rutgers University in partial fulfillment of the requirements for the degree of doctor of philosophy.