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Factors Responsible for the Development of a Hay-Like Flavor in Vitamin A Fortified Low-Fat Milk

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

Conclusions: The factor found most responsible for the development of a haylike flavor in vitamin A fortified milk is light, especially sunlight. The best means of preventing the development of the undesirable flavor are: (a) the protection of the fortified vitamin A milk from sunlight or fluorescent light at all times, both paper and amber glass containers being very helpful, and (b) the addition or retention of ascorbic acid in the milk and added or induced antioxidant properties of the milk.