HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Aurand, L. W. Articles by Roberts, W. M. Search for Related Content PubMed Articles by Aurand, L. W. Articles by Roberts, W. M.

Some Factors Involved in the Development of Oxidized Flavor in Milk¹

Department of Animal Industry, North Carolina State College, Raleigh

ABSTRACT

Some factors involved in the development of oxidized flavor were considered. Spontaneous and susceptible milks were used in the study. The milks were subjected to three treatments: raw, pasteurized (63° C. for 30 min.), and heated (76° C. for 30 min.). The factors considered were: the effect of heat, the effect of copper, the effect of hydrogen peroxide, the effect of sulfhydryls, and the role of oxidizing enzymes in oxidized flavor development. The results of the study indicate that an enzyme mechanism is involved in spontaneously oxidized flavor; whereas, a chemical oxidation is involved in induced oxidized flavor. Spontaneously oxidized flavor was prevented either by the use of heat or by an enzyme inhibitor (p-chloromercuribenzoate). In contrast, these treatments had no effect upon copper-induced oxidized flavor. The copper-induced flavor was inhibited by the use of a copper chelating agent (2,9-dimethyl-1,10-phenanthroline) and by cysteine. Cysteine was effective in reactivating the enzyme-inhibited milk, thus giving rise to the belief that an enzyme is involved in producing the spontaneously oxidized flavor and that a sulfhydryl group is essential at the active site of the enzyme for enzymatic activity.

¹ Published with the approval of the Director of Research, North Carolina Agricultural Experiment Station, Raleigh, as Paper No. 963 of the Journal Series.