Corrosion of metals by milk and its relation to the oxidized flavors of milk
AuthorsE. S. Guthrie
C. L. Roadhouse
G. A. Richardson
Authors AffiliationsE. S. Guthrie was Professor of Dairy Industry at Cornell University, Ithaca, New York, and Research Associate, University of California, Davis, California, while on sabbatic leave from, Cornell University; C. L. Roadhouse was Professor of Dairy Industry, Dairy Technologist in the Experiment Station, University of California, Davis, California; G. A. Richardson was Assistant Professor of Dairy Industry, Assistant Dairy Chemist in the Experiment Station, University of California, Davis, California.
Hilgardia 5(14):425-453. DOI:10.3733/hilg.v05n14p425. March 1931.
Abstract does not appear. First page follows.
An oxidized flavor frequently occurs in milk and in practically all of its products. It is often designated as ‘metallic’ because its origin can usually be traced to the exposure of the milk to metal. This flavor varies in intensity in the different stages of its development, but usually the sequence of flavors is as follows: astringent, papery, metallic, metallic and oily, and, finally, tallowy. Some students of this subject have termed it ‘oxidized flavor.’ Inasmuch as it is produced through oxidation it would seem desirable to adopt the latter term, and employ the other descriptive terms to indicate the degree of oxidation.
The dairy industry is much concerned about these flavors, for complaints are being made regarding them in many countries.
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