Some Factors Affecting the Stability of Certain Milk Properties. VI. Relation of the Concentration of Dissolved Oxygen to the Oxidation of Ascorbic Acid and to the Development of Oxidized Flavor in Milk

Tile destruction of ascorbic acid and the devclopment of oxidized flavor in milk are oxidative reactions that are of paramount importance to the dairy industry. Research work has shown that dissolved oxygen is the principal agent Research has shown further that both reactions are catalyzed by the presence of the metal ions, Cu + and Fe +, and perhaps by other types of catalysts probably organic in nature, and that these reactions may be inhibited or their speed decelerated by the presence of various types of antioxidants. It seemed desirable, therefore, to study quantitatively the relationship of dissolved oxygen to the oxidation of ascorbie acid and to the development of oxidized flavor in milk.