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The Solar-Activated Flavor of Homogenized Milk. III. Effect of Deaeration, Surface Area of Fat Globules and Relation of the Kreis Test¹

Michigan Agricultural Experiment Station, East Lansing

ABSTRACT

Deaeration studies on homogenized milk indicate that the development of the solar-activated flavor results from an oxidative process.

Increasing the surface area of the fat globules of milk by homogenization subsequent to exposure accentuates the development of the solar-activated flavor and indicates that the surface area of the fat globules is a factor in the development of the off-flavor.

A definite correlation between a positive organoleptic taste sensation of the solar-activated flavor in homogenized milk and a positive Kreis reaction was not obtained in all cases. The identity of the constituent affected when the solar-activated flavor develops in homogenized milk was not established.

¹ Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal Article no. 1202.

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.