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

H. Hartman, Geoffrey; Garrett, O.F.

doi:10.3168/jds.s0022-0302(43)92727-4

Public

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

Published in Journal of Dairy Science • Apr 1, 1943

Authors:

Geoffrey H. Hartman

O.F. Garrett

Abstract

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 Research has shown further that both reactions are catalyzed by the pr...

Subject

Ascorbic acid

Chemistry

Flavor

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