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Journal of Dairy Science Vol. 51 No. 12 1967-1968
© 1968 by American Dairy Science Association ®
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Observations on the Low-Temperature Irradiation of Milk 1

R. A. Scanlan and R. C. Lindsay

Department of Food Science and Technology Oregon State University, Corvallis

ABSTRACT

Irradiation of milk in the fluid state to a dose of 4.5 megarad promoted extreme browning and caramelization. When the milk was irradiated in the frozen state at –80 and –185 C an extremely bitter flavor resulted. All of the irradiated milks were regarded as unacceptable by the flavor panelists.

The fractionation of irradiated milk containing the bitter flavor suggests that the bitter component was a protein or a non-dialyzable protein fragment.

FOOTNOTES

1 Supported in part by funds granted by the Nutrition Foundation, Inc.






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Copyright © 1968 by the American Dairy Science Association ®.