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The Effect of Light on Activated Flavor Development and on the Constituents of Milk and its Products: A Review¹

Department of Dairy Husbandry, University of Arizona, Tucson

ABSTRACT

INTRODUCTION

An effect of light on the flavor of milk products was reported in Europe as early as 1890 by Hanus (37) and later, in 1907, by Burr (11). These investigators did not elucidate the exact nature of the flavor defect observed. In the United States, references to the subject were made by Hammer and Cordes (36) in 1920 and by Frazier (31) in 1928.

In milk, the problem of light-induced off-flavor development was brought into sharp focus during the late 1920's and early 1930's with the advent of vitamin D fortification by ultraviolet irradiation. Drummond (25), however, sounded an ominous note in 1927 when he conjectured that the benefits of irradiating milk might be outweighed by the possibilities of off-flavor development and destruction of photo-sensitive vitamins.

In all the early reports, the character of the flavor developed in milk on exposure to light was apparently assumed to be singular in nature.

¹ Arizona Agricultural Experiment Station Technical Paper 328.