Hostname: page-component-848d4c4894-x24gv Total loading time: 0 Render date: 2024-06-01T11:44:37.143Z Has data issue: false hasContentIssue false
  • English
  • Français

Effect of oxygen on the keeping quality of milk: I. Oxidized flavour development and oxygen uptake in milk in relation to oxygen availability

Published online by Cambridge University Press:  01 June 2009

Monika J. A. Schröder
Monika J. A. Schröder
Affiliation:
National Institute for Research in Dairying, Shinfield, Reading RG2 9 AT, UK
Get access Rights & Permissions [Opens in a new window]

Summary

Oxidized flavour developed in whole milk only through the catalytic effect of either Cu or light. The O2 requirement for the 2 processes differed as did the characteristics of the off-flavours produced. Cu-induced oxidized flavour was described as ‘cardboardy’ and light-induced oxidized flavour was ‘painty’. Light-induced oxidized flavour increased in intensity with O2 loss, and could be prevented in stored milk by restricting access of O2. In UHT milk with a dissolved O2 content of 6·6 mg/1, and in the absence of access of further O2, light-induced oxidized flavour did not develop; similarly, O2 uptake of 7·5 mg/1 in in-bottle sterilized milk exposed to fluorescent light did not result in flavour formation. When light-induced oxidized flavour developed consistently in whole milk none developed in skim-milk, indicating the lipid source of the flavour. In contrast Cu-induced oxidized flavour development was not associated with high O2 uptake. Although nearly complete deoxygenation of whole pasteurized milk contaminated with Cu prevented the formation of the flavour, moderate deoxygenation resulted in even greater flavour intensity than non-deoxygenation. The 2 oxidized flavours also differed in relation to ascorbic acid (AA) oxidation. Light-induced oxidized flavour developed only after AA oxidation was complete, whereas Cu-induced flavour developed with AA still present. AA oxidation was greatly accelerated through the effects of both Cu and light. In milk free from Cu contamination and protected from light, after AA oxidation (plus SH group oxidation in the case of UHT milk) was complete, no further loss of O2 occurred, even during prolonged storage at 5°C, despite the presence of large O2 concentrations. However, at 20°C, a small consumption of O2 was measured, and this was associated with stale flavour.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 3 , August 1982 , pp. 407 - 424
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Aurand, L. W., Singleton, J. A. & Noble, B. W. 1966 Photooxidation reactions in milk. Journal of Dairy Science 49 138–143CrossRefGoogle ScholarPubMed
Barnard, S. E., 1974 Flavor and shelf life of fluid milk. Journal of Milk and Food Technology 37 346–349CrossRefGoogle Scholar
Bertelsen, E. & Närlid, G. 1978 Corrosive water as a reason for copper contamination and oxidation taste in milk. Proceedings 20th International Dairy Congress, Paris E 85–86Google Scholar
Bruhn, J. C., Franke, A. A. & Goble, G. S. 1976 Factors relating to development of spontaneous oxidized flavor in raw milk. Journal of Dairy Science 59 828–833CrossRefGoogle Scholar
Burgess, W. H. & Herrington, B. L. 1955 The diffuse reflection of light by milk. Journal of Dairy Science 38 250–255CrossRefGoogle Scholar
Burton, H. 1975 Some factors which influence the quality of liquids processed by the ultra-high-temperature system with aseptic filling. Proceedings 6th European Symposium Food, Cambridge 114–129Google Scholar
Day, E. A. & Lillard, D. A. 1960 Autoxidation of milk lipids. I. Identification of volatile monocarbonyl compounds from autoxidized milk fat. Journal of Dairy Science 43 585–597CrossRefGoogle Scholar
Dejmek, P. & Ånäs, A. 1977 Heat and mass transfer to milk in PE-lined cartons. Milchwissenschaft 32, 391–394Google Scholar
Finley, J. W. & Shipe, W. F. 1971 Isolation of a flavor producing fraction from light exposed milk. Journal of Dairy Science 54 15–20CrossRefGoogle Scholar
Flückiger, E. 1970 [Packaging uperized milk: comparison between polyethylene-coated carton with or without aluminium foil.] Schweizerische Milchzeitung 96 759–760Google Scholar
Flückiger, E. & Heuscher, E. 1966 [Oxygen permeability of non-returnable milk packs.] Proceedings 17th International Dairy Congress, Munich B 71–78Google Scholar
Ford, J. E. 1967 The influence of the dissolved oxygen in milk on the stability of some vitamins towards heating and during subsequent exposure to sunlight. Journal of Dairy Research 34 239–247CrossRefGoogle Scholar
Ford, J. E., Porter, J. W. G., Thompson, S. Y., Toothill, J. & Edwards-Webb, J. 1969 Effects of ultra-high-temperature (UHT) processing and of subsequent storage on the vitamin content of milk. Journal of Dairy Research 36 447–454CrossRefGoogle Scholar
Forss, D. A., Dunstone, E. A. & Stark, W. 1960 The volatile compounds associated with tallowy and painty flavours in butterfat. Journal of Dairy Research 27 381–387CrossRefGoogle Scholar
Forss, D. A., Pont, E. G. & Stark, W. 1955 Further observations on the volatile compounds associated with oxidized flavour in skim milk. Journal of Dairy Research 22 345–348CrossRefGoogle Scholar
Greenbank, G. R. 1948 The oxidized flavor in milk and dairy products: a review. Journal of Dairy Science 31 913–933CrossRefGoogle Scholar
Hansson, E. 1975 [Oxygen permeability in milk packaged in cartons.] Molkerei-Zeitung 29 1300–1302Google Scholar
King, R. L. 1962 Oxidation of milk fat globule membrane material. I. Thiobarbituric acid reaction as a measure of oxidized flavor in milk and model systems. Journal of Dairy Science 45 1165–1171CrossRefGoogle Scholar
Kon, S. K. & Thompson, S. Y. 1957 Measurement of vitaminsin the control of milk processing. Milchwissenschaft 12 166–173Google Scholar
Krukovsky, V. N., Guthrie, E. S. & Whiting, F. 1948 Lipid deterioration in dairy products. The stability of milk fat and fat-soluble vitamins as determined by the re-emulsification test. Journal of Dairy Science 31 961–972CrossRefGoogle Scholar
Lechner, E. 1977 [Oxygen content of UHT milk and changes due to it during storage.] Deutsche Milchwirtschaft 28 123–126Google Scholar
Lyster, R. L. J. 1964 The free and masked sulphydryl groups of heated milk and milk powder and a new method for their determination. Journal of Dairy Research 31 41–51CrossRefGoogle Scholar
Moody, B. 1977 Packaging in Glass, 2nd edn. London: HutchinsonGoogle Scholar
Mulder, H., Geurts, T. J. & Längauer, J. 1966 An observation on the spontaneously developing oxidized flavour in milk. Proceedings of 17th International Dairy Congress, Munich B 313–316Google Scholar
Patton, S. 1954 The mechanism of sunlight flavor formation in milk with special reference to methionine and riboflavin. Journal of Dairy Science 37 446–452CrossRefGoogle Scholar
Radema, L. 1962 The influence of light on milk in refrigerated display counters. Proceedings 16th International Dairy Congress, Copenhagen A 561–568Google Scholar
Schröder, M. J. A. 1979 Oxygen consumption and quality change in packaged milk during storage. Thesis, University of Reading, UKGoogle Scholar
Sharp, P. F., Hand, D. B. & Guthrie, E. S. 1942 Experimental work on deaeration of milk. Association Bulletin, International Association of Milk Dealers 34 365–375Google Scholar
Shipe, W. F., Bassette, R., Deane, D. D., Dunkley, W. L., Hammond, E. G., Harper, W. J., Kleyn, D. H., Morgan, M. E., Nelson, J. H. & Scanlan, R. A. 1978 Off flavors of milk: nomenclature, standards and bibliography. Journal of Dairy Science 61 855–869CrossRefGoogle Scholar
Smith, L. M. & Dunkley, W. L. 1959 Effect of the development of oxidized flavor on the polyunsaturated fatty acids of milk lipids. Journal of Dairy Science 42 896Google Scholar
Storgårds, T. & Lembke, A. 1966 Permeability to gas and light of packages used for fluid milk. International Dairy Federation Annual Bulletin (no. 4) 35–39Google Scholar
Stull, J. W. 1953 The effect of light on activated flavor development and on the constituents of milk and its products: a review. Journal of Dairy Science 36 1153–1164CrossRefGoogle Scholar
Thomas, E. L., Burton, H., Ford, J. E. & Perkin, A. G. 1975 The effect of oxygen content on flavour and chmical changes during aseptic storage of whole milk after ultra-high-temperature processing. Journal of Dairy Research 42 285–295CrossRefGoogle Scholar
Toothill, J., Thompson, S. Y. & Edwards-Webb, J. 1970 Observations on the use of 2,4-dinitrophenyl- hydrazine and of 2,6-dichlorophenolindophenol for the determination of vitamin C in raw and in heat-treated milk. Journal of Dairy Research 37 29–45CrossRefGoogle Scholar
Van Duin, H. 1974 Copper contamination in the context of modern milk production. International Dairy Federation Annual Bulletin (Document no. 81) 1–27Google Scholar
Wartenberg, E. W. 1977 [Maintaining the quality of UHT milk.] Deutsche Milchwirtschaft 28 564–569Google Scholar
Wishner, L. A. 1964 Light-induced oxidations in milk. Journal of Dairy Science 47 216–221CrossRefGoogle Scholar