alexa Isolation of a Flavor Producing Fraction from Light Exposed Milk
Nutrition

Nutrition

Research & Reviews: Journal of Food and Dairy Technology

Author(s): JW Finley, WF Shipe

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Organoleptic evaluation of centrifugal fractions of unexposed and light-exposed milk indicates that a low density lipid-protein fraction is a principal source of light-induced flavors in milk. The protein portion of the fraction appeared to undergo a partial degradation resulting in losses of tryptophan, tyrosine, lysine, cysteine and methionine. The lipid portion was partially oxidized as indicated by decreased oleic and linoleic acid and production of a series of 2,4-dinitrophenylhydrazine reacting products. The light-induced changes in the lipid portion were different from those induced by addition of copper ions to milk.

This article was published in Journal of Dairy Science and referenced in Research & Reviews: Journal of Food and Dairy Technology

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