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Symposium: Dynamic State of Milk

Oxidations in the Dark¹

Department of Dairy and Food Science, Cornell University, Ithaca, New York

ABSTRACT

The development of oxidized flavor represents one of the most obvious manifestations of the dynamic state of milk. Prevention of oxidation has and continues to be one of the most challenging problems confronting the dairy industry. Some of the pioneer work on this problem was started at the University of West Virginia by Brown and Thurston. In 1940 they (12) published a comprehensive review citing 412 articles on oxidation. Since then hundreds of additional articles and three general reviews (38, 63, 76) have been published. It is impossible to review all of the published literature in the time allowed for this talk, even though I am limiting my comments to the nonlight-induced oxidations in fluid milk. I would like to focus attention on three questions:

1. Why do some milks become oxidized?
   
2. How important are oxidized flavors in milk?
   
3. Can oxidized flavors be prevented?
   

In seeking the answer to the first question, we will start at the beginning, with the cow.

¹ Paper presented as part of Symposium on the Dynamic State of Milk at the 1963 Eastern Division Meeting of A.D.S.A., Morgantown, West Virginia.