Oxidized Flavor in Milk

Abstract

Evidence that lecithin, rather than butter fat, may be the constituent of milk affected when oxidized flavor develops, was presented in the first of this series of studies on oxidized flavor (7). In continuing a study of the probable relation of lecithin to oxidized flavor development it was considered that processes which disturb the adsorbed layers on the fat globules might have some effect on the susceptibility of the milk to the development of this flavor.