Oxidized Flavor in Milk. XIV. A Possible Mode of Action of Inhibitors in Preventing the Development of Oxidized Flavor in Milk

Various substances have been found to inhibit the formation of oxidized flavor in milk. Dahle and Palmer (5) found that excess ascorbic acid protects against oxidized flavor. Anderson (1) reported that a pancreatic enzyme added to milk just before pasteurization protects the milk against oxidized flavor. Corbett and Tracy (4) found that both tyrosine and the butyl ester of tyrosine prevented the flavor, and that' ' Enzylac" and Avenex gave protection. Even ordinary raw sugar gave some protection. Williams and Burgwald (16) found that carotene did not protect, but that mixed tocopherols gave a protection. Garrett (7) found that divalent manganese protected milk against oxidized flavor. Archibald (2) fed an ounce of manganese sulphate daily to cows and analyzed the milk. The manganese content of the milk was doubled, but even this amount was not sufficient manganese to prevent oxidized flavor. Brown and Olson (3) found that potassium iodide added directly to the milk protected against oxidized flavor.