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Oxidized Flavor in Milk. XIV. A Possible Mode of Action of Inhibitors in Preventing the Development of Oxidized Flavor in Milk^*

West Virginia Agricultural Experiment Station, Morgantown, West Virginia

ABSTRACT

A possible explanation for various inhibitors for oxidized flavor is presented. One class of substances which includes proteins, citrates, and amino acids inhibits by forming complex ions with copper, thus repressing its ionization.

Tyrosine, divalent manganese, lactose, and glucose inhibit oxidized flavor by being oxidized by hydrogen peroxide, thus protecting the phospholipides of milk.

^* Published with the approval of the Director of the West Virginia Agricultural Experiment Station as Scientific Paper No. 310.

¹ Formerly Department of Agricultural Chemistry, now Division of Agricultural Biochemistry, University Farm, St. Paul, Minnesota.

² Department of Dairy Husbandry.