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December 1, 1950Journal of Dairy ScienceOpen Access

Use of Propyl Gallate to Defer Development of Oxidized Flavor in Market Milk

W. H. Chilson W.H. Martin C.H. Whitnah

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Abstract

One of the most difficult off-flavors to control in market milk is the oxidized flavor which may develop after a few days storage. This off-flavor is especially troublesome during the winter period.

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Chilson et al. (1950) studied this question.

synapsesocial.com/papers/6a9cbfddc6168cc7c6979d17 https://doi.org/10.3168/jds.s0022-0302(50)91992-8

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