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Effects of Light and Copper Ions on Volatile Aldehydes of Milk and Milk Fractions

Department of Food Science, University of Illinois, Urbana 61801

Richard Bassette

Department of Animal Science, Kansas State University, Manhattan, KS 66506

Richard E. Crang

School of Life Sciences, University of Illinois, Urbana, IL 61801

ABSTRACT

Raw, laboratory-pasteurized and plant-pasteurized homogenized milks were exposed to copper ions (5 ppm), to sunlight or fluorescent light and the effects determined on the composition of volatile aldehydes. The greatest change due to copper treatment was an increase in n-hexanal; acetaldehyde showed the least response in each of the sources of milk. The responses were similar from all three sources of milk with laboratory-pasteurized milk samples showing the greatest responses for each aldehyde analyzed. Similar milk samples exposed to sunlight also showed an increase in volatile aldehydes from all milk sources but with the greatest response being acetaldehyde and n-pentanal components. The milk fraction most susceptible to changes in the presence of light was neutralized whey, whereas resuspended cream was most susceptible to copper exposure. Overall, dialyzed whey appeared to be influenced more than other milk fractions by both light and copper ions.

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