It is commonly known that when dairy products and foods containing fat are exposed to light they develop off-flavors more rapidly than when protected from the light. This increased tendency to develop off-flavors is due to the effect of light in accelerating the oxidation of the fat. A package used for merchandizing of dairy products and foods should give good protection against the development of off-flavors and yet display the product to its best advantage. Undoubtedly, certain rays of light should be excluded in order to protect the fat from oxidation.
No takes yet. Share an insight, caveat, or question.
Stebnitz et al. (1937) studied this question.
Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context: