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Radiation Preservation of Milk and Milk Products. III. The Thiobarbituric Acid Test as a Means of Evaluating Radiation-Induced Changes in Milk¹

Department of Food Technology, Massachusetts Institute of Technology, Cambridge

ABSTRACT

Research on the effects of ionizing radiations on milk has been undertaken during the past year with emphasis on the study of the nature of the changes occurring in irradiated milk. From these studies a means of obviating undesirable reactions should be found, and ultimately the result will be the production of a high quality, radiation-sterilized product.

The research reported in this paper was directed toward an evaluation of the usefulness of the thiobarbituric acid test as an objective means of evaluating irradiation-induced changes in milk. The findings of a number of extensive background experiments are summarized here in order to aid in understanding what has been done in this field.

Early in the course of this investigation it was observed that all types of milk (skimmilk, whole homogenized, and evaporated), as well as cream, evidenced off-flavors when irradiated. The organoleptic character and the intensity of these off-flavors and the threshold doses varied to some extent according to product (2).

¹ Contribution No. 274, Department of Food Technology, Massachusetts Institute of Technology, Cambridge.