Changes in Milk

Effect of Storage
FT107
Dr Rao Sanaullah Khan
 Oxidation of fat

 A Metallic Flavor

 In butter; an oily, tallow taste.

 Oxidation occurs at the double bonds of the unsaturated

fatty acids

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 Oxidation of fat
 Iron and copper salts accelerates the onset of
auto-oxidation

 Development of Metallic Flavor

 Presence of dissolved oxygen and

 Exposure to light, especially direct sunlight or

light from fluorescent tubes
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 Counteracting Fat Oxidation

 By micro-organisms in the milk

 By pasteurization at a temperature above 80 °C,

 By antioxidant additives (reducing agents) such as DGA,

dodecyl gallate.

 The maximum DGA dosage is 0,00005 %.

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 By Microorganism

 Lactic-acid bacteria consume oxygen and have a reducing

effect.

 Oxidation off-flavour is more liable to occur at low

temperatures, because these bacteria are less active then.

 The solubility of oxygen in milk is also higher at low

temperatures
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 By Pasteurisation

 High-temperature pasteurization helps

 As reducing compounds, (–SH) groups, are formed when

milk is heated

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 Metallic oxidation off-flavour

 More common in winter than in summer.

 Due to the lower ambient temperature

 Partly to differences in the cows’ diet.

 Summer feed is richer in vitamins A and C,

 Which increase the amount of reducing substances in the milk

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 Metallic oxidation off-flavour

 In the presence of light and/or heavy metal ions

 the fatty acids are further broken down in steps into

aldehydes and ketones

 Which give rise to off-flavours such as oxidation rancidity

in fat dairy products.
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 Overview

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 Oxidation of Protein
Changes in Milk

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 Oxidation by Light

 The amino acid methionine is degraded to methional

 by a complicated participation of riboflavin ( Vitamin B2)

and ascorbic acid (Vitamin C).

 Methional or 3-mercapto-methylpropionaldehyde is the

 principal contributor to sunlight flavour

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 Methionine to Methional

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 Methionine

 Methionine is a sulfur-containing essential L-amino acid

that is important in many body functions.

 Methionine is one of nine essential amino acids in humans

(provided by food)

 Methionine is required for growth and tissue repair.

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 Oxidation of Protein

Note:

 Methionine does not exist as such in milk

 But as one of the components of the milk proteins

 Fragmentation of the proteins must occur

 incidental to development of the off-flavour.

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 Factors of sunlight flavour

1. Intensity of light (sunlight and/or artificial light,

especially from fluorescent tubes).
2. Duration of exposure
3. Certain properties of the milk – homogenised milk has
turned out to be more sensitive than non-homogenised
milk.
4. Nature of package – opaque packages such as plastic
andpaper give good protection under normal conditions.
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 Conclusion

 Milk is sensitive to deterioration

 Oxidation of fats and proteins

 Careful handling is must

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