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Influence of Several Factors upon the Amount and Stability of Carotenoids in Frozen Cream and its Relationship to the Metal-Induced Oxidized Flavor^*

Department of Dairy Husbandry, Michigan Agricultural Experiment Station, East Lansing, Michigan

ABSTRACT

The carotenoid values of high-fat cream, determined monthly throughout the year, varied from a low during the winter months when the cows were on dry feed to a high during the summer months when the cows had access to green feeds.

Pasteurization, homogenization, addition of sucrose, addition of one ppm. copper, type of container, freezing, and storage for twelve months at 0° to - 10° F. had no appreciable effect upon the carotenoid content of high-fat cream.

The relatively high levels of carotenoids present in cream during the summer months did not stabilize the cream against the development of copper-induced oxidized flavor when one ppm. of copper was added after pasteurization.

^* Journal Article No. 610 n.s. Mich. Agr. Expt. Station.

¹ Now at the University of Maryland, College Park, Md.