Evaluating Susceptibility of Milk to Oxidized Flavor

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Abstract
Procedures used routinely in the study of factors that influence oxidative stability of milk include methods for the TBA (thiobarbituric acid) test, flavor scoring, preventing Cu contamination and heat treatment of milk samples. Data are presented to illustrate he influence of storage time and temperature and of oxidative stability of milk on the relation between flavor scores and TBA increases. The advantages and limitations of the measures of oxidative stability, and some conditions that influence detection of differences in stability are discussed.