Relation of Composition of the Aqueous Phase to Oxidized Flavor Development by Dialyzed Globular Milk Fat

Six per cent dialyzed milk fat and 4 ppm copper were incorporated into: 1) salt solutions containing sodium citrate, phosphate buffer, NaC1, XC1, and CaCI:, and mixtures of those solutions; 2) salt solutions containing amounts of sodium easeinate ranging from 0.50 to 5.0%; 3) salt solutions containing 2 to 10% ~-lactose; 4) the above model systems in presence of ascorbie acid.