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Isolation of a Flavor Producing Fraction from Light Exposed Milk

Department of Food Science, Cornell University, Ithaca, New York 14850

ABSTRACT

Organoleptic evaluation of centrifugal fractions of unexposed and light-exposed milk indicates that a low density lipid-protein fraction is a principal source of light-induced flavors in milk. The protein portion of the fraction appeared to undergo a partial degradation resulting in losses of tryptophan, tyrosine, lysine, cysteine and methionine. The lipid portion was partially oxidized as indicated by decreased oleic and linoleic acid and production of a series of 2,4-dinitrophenylhydrazine reacting products. The light-induced changes in the lipid portion were different from those induced by addition of copper ions to milk.

¹ Present address: Western Regional Research Division, USDA, Albany, California. This paper is part of a thesis submitted by the senior author in partial fulfillment of the requirements for the Ph.D. degree at Cornell University.