Effect of Oxygen on Development of Off-Flavors in Ultrahigh-Temperature Milk

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Abstract
The role of dissolved oxygen as a contributor to flavor deterioration in sterile milk during storage was investigated. Before processing, a concentrated aqueous solution of Tenox-2 was added to half of a batch of pasteurized-homogenized milk to give a final concentration of 400 ppm BHA on a fat basis in the milk. The other half was untreated. Half of each of those batches was treated to reduce oxygen concentrations by a combination of nitrogen sweep and sonication. The remaining two samples (Tenox-2 added and no-Tenox-2) did not receive the deoxygenation treatment. Oxygen levels in the preprocessed deoxygenated milk were lower (4.6 ppm) than those in the untreated milk (6.9 ppm). All four lots were UHT-sterilized at 135°C for 5 s in an indirect UHT system constructed at Kansas State University. Sterilized milk was collected aseptically in a glove box in 250-ml amber glass bottles, which were closed with either Teflon-lined caps or sterile cotton plugs. Samples from each treatment were stored at 7° and 32°...

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