The Relationship of Ascorbic Acid to the Development of Oxidized Flavor in Market Milk

The flavor known as oxidized and often called cappy, cardboard, oily or tallowy, is one of the most troublesome off flavors in milk, especially during the winter months. Although much work has been done on oxidized flavor during the past quarter century, neither the cause nor the remedy of the defect has been determined satisfactorily. Data recently published seem somewhat contradictory to previous work on oxidized flavor. This study was conducted to gain more knowledge of the causative factors involved in the development of the oxidized flavor of milk and to seek some practical control measures.