Sunlight Flavor in Milk. I. A Study of Components Involved in the Flavor Development
Open Access
- 1 October 1963
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 46 (10) , 1050-1053
- https://doi.org/10.3168/jds.s0022-0302(63)89206-1
Abstract
Samples of milk were exposed to sunlight and to monochromatic light of various wavelengths (424, 450 and 479 [mu]) for different time intervals. Riboflavin destruction, tryptophan destruction and the intensity of sunlight flavor development were related; maximum riboflavin destruction and flavor development occurred at 450 [mu]; O2 was necessary for flavor development; the flavor principle was nondialyzable.This publication has 13 references indexed in Scilit:
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