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Browning and Associated Changes in Milk and Its Products: A Review¹

Department of Dairy Science, The Pennsylvania Agricultural Experiment Station, University Park

ABSTRACT

In many areas of the world today people are undernourished, malnourished, and even starved. At the same time in other parts of the world food is abundant to the point of substantial excess. Although many factors contribute to this imbalance, food spoilage is an important consideration. Some excess food can be processed and stored in a practical manner involving little or no deterioration, but some of it faces spoilage despite man's preventive efforts. One vexing problem of food spoilage is browning. Loss of palatability and nutritive value as well as undesirable changes in physical properties frequently attend the browning of a food.

On the other hand, browning is purposely sought in most baked and fried foods. Maple syrup owes its fine flavor and color to browning. The distinctive caramel and butterscotch flavors derived from dairy products result from the browning of milk or milk components. Thus, it is clear that browning has two aspects, both of which concern the acceptability of man's food. It is not surprising that browning is and has been an intensely active field of food research (17, 43, 114).

There are two principal areas of interest with regard to browning and associated changes in milk. One is practical and concerns avoidance of the phenomena in certain dairy products and processed foods containing milk as an ingredient. The other is fundamental and concerns making the knowledge of milk and its behavior as complete as possible.

¹ Authorized for publication January 10, 1955 as Paper No. 1937 in the Journal Series of the Pennsylvania Agricultural Experiment Station.