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Journal of Dairy Science Vol. 39 No. 11 1487-1499
© 1956 by American Dairy Science Association ®
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The Possibility of Copper-Induced Oxidation of Milk in Stainless Steel-White Metal Systems1

E. W. Lusas2, 3, 4,, E. W. Bird and W. S. Rosenberger

Dairy Industry Department, Iowa Agricultural Experiment Station, Ames

ABSTRACT

During recent years, oxidized flavors have become prevalent in both cream-line and homogenized milks, during both summer and winter, in Iowa. A number of factors have contributed to greater incidence of oxidation in milk in Iowa: Adoption of milk ordinances have resulted in the production of lower-count milks; the industry has changed to every other day or three times per week delivery, causing the milk to be held for longer periods before delivery; and in-place cleaning practices have been adopted. During the period embracing these changes, milk-handling systems have in the main become combinations of stainless steel sanitary tubing (SSST) and white metal (WM) fittings. These systems seem to have been accepted without question.

Copper dissolved from WM fittings in SS-WM systems might be a contributory factor causing oxidation in Iowa milk, particularly since Krukovsky and Guthrie (28) have indicated that 0.1 p.p.m. Cu in milk can cause tallowy flavors to develop in 24 hours at 0 to 5° C. if the milk has not been depleted of ascorbic acid.

FOOTNOTES

1 Journal Paper No. J. 2821 of the Iowa Agricultural Experiment Station, Ames. Project No. 1128.

2 Abstract of a thesis submitted in partial fulfillment of the requirements for the degree Master of Science in Food Technology (Dairy Industry), August, 1955.

3 Dairy Industry Supply Association fellow.

4 Current address: Dept. of Dairy and Food Industries, University of Wisconsin, Madison






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Copyright © 1956 by the American Dairy Science Association ®.