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Effectiveness of Nitrogen- and Sulfur-Chelating Compounds in Inhibiting Development of Oxidized Flavor in Milk¹

Department of Food Science, Michigan State University, East Lansing

ABSTRACT

The present investigation was designed to compare the effectiveness of the disodium calcium salt of ethylene diamine tetraacetic acid (EDTA), carboxymethylmercapto succinic acid (CMMS), and the monolauryl ester of carboxymethylmercapto succinic acid (MLCMMS) in inhibiting the development of oxidized flavor in milk. Qualitative and quantitative evaluations of the milk were obtained by organoleptic examination and from the determination of thiobarbituric and peroxide values. EDTA, added at concentrations of 100 or 1,000 times the amount stoichiometrically necessary to chelate the added copper, was an effective inhibitor of copper-induced oxidized flavor in the milk. CMMS and MLCMMS failed to prevent completely the development of oxidized flavor in fluid milk in the presence of added copper under the experimental conditions.

¹ Published with the approval of the Director of the Michigan Agricultural Experiment Station as Journal Article No. 2965 (n.s.). This investigation was aided by a fellowship granted by the Dairy Industries Supply Association, Inc.

² Dairy Industrial Fellow, 1959.