Evaluating Susceptibility of Milk to Oxidized Flavor

Procedures used routinely in the study of factors that influence oxidative stability of milk are described. They include methods for the TBA (thiobarbituric acid) test, flavor scoring, preventing copper contamination, and heat treatment of milk samples. Data are presented to illustrate the influence of storage time and temperature, and of oxidative stability of milk on the relation between flavor scores and TBA increases. Advantages and limitations of the measures of oxidative stability, and some conditions that influence detection of differences in stability are discussed.