alexa Isolation of a Flavor Producing Fraction from Light Exposed Milk


Research & Reviews: Journal of Food and Dairy Technology

Author(s): JW Finley, WF Shipe

Abstract Share this page

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

Relevant Expert PPTs

Relevant Speaker PPTs

Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals
International Conferences 2017-18
Meet Inspiring Speakers and Experts at our 3000+ Global Annual Meetings

Contact Us

© 2008-2017 OMICS International - Open Access Publisher. Best viewed in Mozilla Firefox | Google Chrome | Above IE 7.0 version