Inhibition of Oxidized Flavor in Homogenized Milk as Related to the Concentration of Copper and Phospholipids Per Unit of Fat Globule Surface

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Abstract
The site of the oxidative reactions that cause the oxidized flavor in milk is the surface of the fat globules and the reactants are phospholipids and O2 catalyzed by the Cu-protein complex. Homogenization subdivides fat globules, thus creating additional fat globule surface. At a homogenization pressure of 3000 lb./in.2 gravity the fat globule surface area is increased 4 to 5 times. The concentration of the phospholipids and the Cu protein complex per unit of surface area is decreased proportionally to the homogenization pressure. This decrease in concentration per unit of the newly formed fat-globule surface area appears to be the most important factor, if not the only one, that retards the development of oxidized flavor in homogenized milk.

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