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Journal of Dairy Science Vol. 55 No. 5 647-648
© 1972 by American Dairy Science Association ®
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Inhibition of Oxidized Flavor Development in Milk by Immobilized Trypsin

W. F. Shipe and G. Senyk

Department of Food Science, Cornell University, Ithaca, N. Y. 14850

H. H. Weetall

Corning Glass Works, Research and Development Laboratories, Corning, New York 14830

ABSTRACT

Bulk milks with copper added were treated with trypsin coupled to porous glass. Enzyme was removed after incubation. Thiobarbituric acid reaction and organoleptic evaluation showed retardation of oxidation.






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Copyright © 1972 by the American Dairy Science Association ®.