Inhibition of the Oxidized Flavor of Milk with Chelating Compounds

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Abstract
In samples of milk treated with Cu to induce oxidized flavor, the development of the defect was inhibited by the disodium salt, by the tetrasodium salt and by the disodium Ca salt of ethylene diamine tetraacetic acid (EDTA). The amts. required for complete inhibition were approx. 5 times the amt. of Cu on a molar basis. Smaller quantities of the chelates caused some reduction in intensity of the flavor defect, the reduction being proportional to the amount added. The materials were equally effective when added before or after pasteurization and prior to or following addition of Cu.