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Inhibition of Oxidized Flavor in Homogenized Milk as Related to the Concentration of Copper and Phospholipids Per Unit of Fat Globule Surface

Netherlands Institute for Dairy Research (N.I.Z.O), Ede, The Netherlands

ABSTRACT

Inhibition of the development of oxidized and tallowy flavors in milk by homogenization is well known and is the best practical method to control these off-flavors in market milk. There has been no agreement or tenable postulate made as to why the development of oxidized flavor is retarded by homogenization.

The following explanations have been advanced:

1. Migration of the unstable lipid component, presumably phospholipids, from the surface into the interior of fat globules (5).
   
2. Partial removal of phospholipids from the fat globule membrane into the serum phase (8).
   
3. "Irreversible change in the structural configuration of the copper protein lipid complex in such a way that ascorbic acid is no longer able to initiate the formation of lipid free radicals," as recently proposed by King (3).
   

The authors have tested the tenability of these explanations. Phospholipids were not removed from the fat globule membrane and did not migrate into the interior of the fat globules by homogenization.

¹ Fulbright Fellow at the Institute, 1958–1959, on sabbatical leave from the University of California (Food Science and Technology Department), Davis, California.