The Effect of Light on Activated Flavor Development and on the Constituents of Milk and its Products: A Review

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Abstract
The factors affecting the development of activated flavor are reviewed. The flavor is caused by chemical change(s) in a minor whey protein constituent of milk. These changes can be brought about by exposure to either natural or artificial light sources. Homogenization increases the susceptibility of milk to the development of this defect. The flavor appears more readily in milk produced by cows on dry feed than cows on green feed. Although activated flavor may be detected in milk in clear glass bottles after exposure to sunlight for 10 min., prolonged exposure (1-2 hrs.) tends to decrease the intensity of the flavor. The development of the flavor may be retarded by the exclusion of air from milk or by the addition of combinations of synergists and antioxidants, such as ascorbic acid and nordihydroguaiaretic acid. Containers made of ruby or amber glass or paper offer actinic protection to milk. Properly controlled irradiation for vit. D fortification does not cause appreciable loss of photosensitive vits. Prolonged exposure to natural or artificial light, however, may cause destruction of carotene, vits. A and D, as well as thiamin, riboflavin, pyridoxine, ascorbic acid, and tocopherol in milk and its products; 105 refs. through June, 1953.