The flavor of multivitamin mineral (MVM) milk was not affected when it was processed in a conventional HTST pasteurizer-homogenizer system. However, when it was subjected to a steam-vacuum treatment, in addition to pasteurization and homogenization, an oxidized fl~tvor developed. The off-flavor developed regardless of whether the MVM preparation was added before or after processing. This indicates that alteration of the milk, rather than the MVM preparation, was involved in the development of the oxidized flavor.
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Scanlan et al. (1962) studied this question.
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