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Color changed in milk with exposure to sunlight for 1 to 2 h and to fluorescent light or ultraviolet light for 4 to 5 h. Milk also discolored with sodium hypochlorite of more than 200 ppm available chlorine. Both color changes were caused principally by degradation of tryptophan and tyrosine in milk proteins. The former discoloration was accompanied by a significant loss of riboflavin.
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Toba et al. (1980) studied this question.
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