Retention of Ascorbic Acid, Changes in Oxidation–Reduction Potential, and the Prevention of an Oxidized Flavor During Freezing Preservation of Milk

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Abstract
The tendency of milkTo develop an oxidized flavor is a limiting factor in the preservation of milk by freezing. Oxidation-reduction potential changes and decreases in ascorbic acid during the onset of the off flavor in frozen milk were measured by examining the thawed product. A strong oxidized flavor developed in frozen milk with but slight decrease in ascorbic acid content, and the rate of development was much slower in milk that had been fortified with the acid. Deaeration aided in the preservation of ascorbic acid but only slightly deferred the onset of the off flavor. It was concluded that a low oxidation-reduction potential obtained by adding ascorbic acid to fresh milk greatly defers but does not prevent the development of an oxidized flavor in frozen milk. However, it does not increase the retention of vit. C in the form of ascorbic acid.