Ascorbic Acid and Oxidized Flavor in Milk. II. The Effect of Various Heat Treatments of Milk Upon the Stability of Ascorbic Acid and upon the Development of the Oxidized Flavor

Abstract

The stability of ascorbic acid in milk seems especially important inasmuch as normal milk is not an abundant source of this vitamin. Being a reducing agent the presence of ascorbic acid influences oxidative changes in milk and thus has a bearing upon milk flavor. Within recent years many data have been presented showing factors which affect the ascorbie acid of milk and which affect the development of the oxidized flavor.