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 HighWire Citing Articles via Google Scholar Google Scholar Articles by Krukovsky, V. N. Articles by Guthrie, E. S. Search for Related Content PubMed Articles by Krukovsky, V. N. Articles by Guthrie, E. S.

Vitamin C, Hydrogen Peroxide, Copper and the Tallowy Flavor in Milk

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

ABSTRACT

1. It has been demonstrated that ascorbic acid oxidation is an essential link in the chain of the reactions resulting in the development of the tallowy flavor in milk, and that apparently the oxidation of the lipid fraction of the milk is coupled to that of ascorbic acid when a certain equilibrium between ascorbic and dehydroascorbic acids has been established.
   
2. The evidence is presented to show that a promoter (an enzyme) of ascorbic acid oxidation by H₂O₂ might be responsible for its quick conversion to dehydroascorbic acid, and that it is not the free H₂O₂ formed in the course of ascorbic acid oxidation which causes the breakdown of the lipid fraction of the milk, resulting in the development of the tallowy flavor. This view is supported indirectly by the observations indicating that H₂O₂ formed ill the reaction would be used to oxidize the residual ascorbic acid as in the milk to which it was added; and that in the absence of a suitable catalyst the addition of H₂O₂ to milk completely depleted of its total vitamin C content does not result in the development of the tallowy flavor.
   
3. The reaction which produces the tallowy flavor is catalyzed by added copper in the presence of H₂O₂, providing the agent was added to milk completely depleted of its total vitamin C content by rapid oxidative method, or the amount of the agent added was in excess of that required to oxidize its ascorbic acid content. However, under the experimental conditions the catalysis of the tallowy flavor by copper were confined in a critical region, the limits of which were apparently determined by H₂O₂ concentration.
   

This article has been cited by other articles:

				V. N. KRUKOVSKY Photoinactivation of Milk Fat Lipase and the Origin of Bitter Flavor in Milk Science, March 14, 1947; 105(2724): 286 - 287. [PDF]