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Journal of Dairy Science Vol. 84 No. 6 1341-1347
© 2001 by American Dairy Science Association ®
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Effectiveness of Poly(ethylene terephthalate) and High-Density Polyethylene in Protection of Milk Flavor

M. van Aardt 1, S. E. Duncan 1, J. E. Marcy 1, T. E. Long , and C. R. Hackney 1

1 Department of Food Science and Technology, and @daDepartment of Chemistry, Virginia Polytechnic Institute and State University, Blacksburg, 24061

The development of certain off-flavors in whole milk (3.25% milk fat) as related to packaging material [glass, high-density polyethylene (HDPE), amber poly(ethylene terephthalate) (PETE), clear PETE, and clear PETE-UV] were evaluated after exposure to fluorescent light (1100 to 1300 lx) for 18 d at 4°C. Control samples packaged and stored under identical conditions were wrapped in foil to prevent light exposure. Selected flavor compounds in milk were measured analytically on d 0, 7, 14, and 18 of storage, while intensities of "oxidation," "acetaldehyde," and "lacks freshness" off-flavors were determined by sensory analysis at the same intervals. In light-exposed samples, oxidation off-flavor was significantly lower when packaged in amber PETE versus other containers. Milk packaged in HDPE containers showed a significantly higher level of oxidation off-flavor than milk packaged in PETE-UV containers but not higher than clear PETE or glass containers. No significant difference in acetaldehyde off-flavor was found between package material treatments (exposed or protected). Acetaldehyde concentration never exceeded flavor threshold levels, regardless of packaging material. Amber and PETE-UV materials proved to be a competitive packaging choice for milk in preserving fresh milk flavor.

Key Words: oxidation • milk • poly(ethylene terephthalate)

Submitted on August 18, 2000
Accepted on January 4, 2001




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