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Symposium: Dynamic State of Milk

Light-induced Oxidations in Milk

Chemistry Department, Mary Washington College of the University of Virginia, Fredericksburg

ABSTRACT

To summarize, let us consider what has evolved from this discussion. We have considered the mechanisms by which light mediates chemical reactions. We have seen that light is able to penetrate milk and that milk is, therefore, susceptible to reactions of this sort. We have emphasized the photodegradation of vitamins resulting in nutritionally inferior milk, the alteration of proteins resulting in the activated flavor, and the alteration of lipids resulting in the oxidized flavor as being the photochemical processes of primary practical importance. But just as important, we have had proof of the dynamic nature of milk thrust upon us in the form of the obvious integration of all these processes. The versatility of riboflavin in these systems is just one example of the dynamic equilibria that make milk such a tremendously difficult and yet such an exciting medium for chemical study.