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Flavor of Milk One Week After Addition of Iron Complex¹

Department of Food Science and Nutrition, University of Missouri, Columbia 65211

ABSTRACT

Reduced iron, complexed with citric and phosphoric acids and containing potassium hydroxide, was added 100 mg/liter to milk before and after pasteurization at combinations of comparatively low and high times and temperatures. Milk was stored 1 wk at 3°C, then abalyzed for sensory attributes by an experienced panel and for degree of oxidation by the thiobarbituric acid test. The additive containing iron reduced the intensity of cooked flavor in milk heated at 80°C for 25 s and produced a slight but significant increase in oxidized flavor when it was added after pasteurization to milk heated at 72°C for 17 s. The additive showed promise for fortification of milk with minimal risk of oxidized flavor.

¹ Contribution from the University of Missouri Experiment Station, Journal Series No. 8924.