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The Solar-Activated Flavor of Homogenized Milk. II. The Role of Oxidation and the Effectiveness of Certain Treatments¹

Michigan Agricultural Experiment Station, East Lansing

ABSTRACT

The results indicate that development of solar-activated flavor in homogenized milk probably is an oxidative process. Addition of ascorbic acid had no preventive effect on development of the solar-activated flavor of homogenized milk.

The addition of 25 mg. per liter of nordihydroguaiaretic acid alone, or 75 mg. per liter in combination with ascorbic acid, prevented the activated-flavor development in homogenized milk after 60-min. exposures to solar radiation.

Alpha tocopherol and hydroquinone added separately or in combination did not offer complete protection to homogenized milk against the off-flavor development.

Homogenized milk treated with hydrogen peroxide to destroy the naturally occurring ascorbic acid rapidly, prior to pasteurization and homogenization, did not develop a typical solar-activated flavor when exposed to solar radiation.

The development of the solar-activated flavor was not retarded or prevented by high-temperature (176° F. for 5 min.) heat treatment.

The typical cooked odor noted in adequately heat-treated homogenized milk was dissipated after a 60-min. exposure to solar radiation. When the cooked flavor was produced by the addition of cysteine hydrochloride and the milk then exposed to solar radiation for various periods of time, oxidation of the sulfhydryl group of the cysteine hydrochloride was indicated by a negative nitroprusside test.

¹ Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal Article No. 1201.

² This paper is part of a dissertation presented to the Faculty of the Graduate School of Michigan State College in partial fulfillment of the requirements for the degree of Doctor of Philosophy.