Effect of the Quick and Complete Elimination of Vitamin C on the Development of the Oxidized Flavors in Homogenized Milk, with Special Reference to the Action of Daylight

1.Milk alone, or in the presence of copper, did not develop the oxidized flavors in 7 days when homogenized at pressures of 1,000lb. or above.2.Milk from which the vitamin C had been oxidized completely by sunlight, with or without copper, did not develop the oxidized flavors in 7 days in either the homogenized or unhomogenized samples.3.The addition of commercial vitamin C to milk from which the original vitamin C had been eliminated resulted in oxidized flavors like those produced in the samples from which the original vitamin C had- not been eliminated.4.The development of the oxidized flavors as affected by the different factors in this study is the same when pasteurization follows homogenization as when it precedes homogenization.5.Milk from which the vitamin C had been oxidized partially by sunlight, with or without copper, quickly developed a “very oxidized” flavor in both the homogenized and the unhomogenized samples.