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Inhibition of the Oxidized Flavor of Milk with Chelating Compounds ¹

Department of Animal Husbandry and Nutrition

W. A. Krienke

Department of Dairy Science, Florida Agricultural Experiment Station, Gainesville

ABSTRACT

Samples of normal milk were treated with copper to induce oxidized flavor and at the same time were treated with certain chelating compounds. The chelates, which were the disodium salt, the disodium calcium salt, and the tetra sodium salt of ethylenediamine tetraacetic acid (EDTA), were effective in preventing development of the oxidized flavor. Quantities of the chelates which were five times the amount of added copper on a molar basis provided complete protection, and smaller quantities of the chelates gave some inhibitory action. The chelates were equally effective when added either before or after pasteurization or when added prior to or after the addition of copper.

¹ Florida Agricultural Experiment Station Journal Series, No. 249.