Some Factors Affecting the Stability of Certain Milk Properties. VI. Relation of the Concentration of Dissolved Oxygen to the Oxidation of Ascorbic Acid and to the Development of Oxidized Flavor in Milk

Tile destruction of ascorbic acid and the devclopment of oxidized flavor in milk are oxidative reactions that are of paramount importance to the dairy industry.Research work has shown that dissolved oxygen is the principal agent (3, 4, 5, 7, 10) responsible for these chemical reactions.Research has ... View More