Isolation of Substances Responsible for the Activated Flavor of Milk

The prevention of development of activated flavor in milk (7, 8) is at present limited to control of the conditions under which milk is exposed to artificial radiation, and avoidance of exposure of milk and milk products to solar radiation. The isolation and identification of the substance or substances responsible for activated flavor have yet to be completed in order that information on better control practices may be acquired. It is the object of this report to present methods for isolation and qualification of the substances responsible for activated flavor in milk.