Photooxidation Reactions in Milk,

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Abstract
The relationship of riboflavin, ascorbic acid and sunlight to the development of oxidized flavor in milk was studied. Raw whole milk, Florisil-treated milk and a model system were studied. Riboflavin was the primary factor responsible for the development of light-induced oxidized flavor, whereas ascorbic acid was only a secondary factor; riboflavin was unnecessary for the initiation or continuation of ascorbic acid destruction; a chain process was involved in the off-flavor development as the reaction, continued once it was initiated; factors which affected sunlight favor (O2, light 440-490 mu, etc.) also affected light-induced oxidized flavor.