The Oxidation of Butterfat

Abstract

It is commonly known that when dairy products and foods containing fat are exposed to light they develop off-flavors more rapidly than when protected from the light. This increased tendency to develop off-flavors is due to the effect of light in accelerating the oxidation of the fat. A package used for merchandizing of dairy products and foods should give good protection against the development of off-flavors and yet display the product to its best advantage. Undoubtedly, certain rays of light should be excluded in order to protect the fat from oxidation.