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Chemical causes of flavour deterioration in pasteurized milk

Journal of the Society of Dairy Technology 36(1): 21-26
Chemical causes of flavour deterioration in pasteurized milk
Milk was heat-treated in a Franklin laboratory pasteurizer to give time/temp. conditions similar to those of HTST pasteurization then stored in full glass bottles at 7 deg C in the dark for up to 14 days. Initial mean concn. of dissolved O2 was 8.38 mg/l. The O2 consumption over the 1st 6 days storage was 4.1 mg/l; 7.1% was lost through the rubber septum, 34% through ascorbic acid oxidation, 36.1% through bacterial growth and 3.4% through sulphydryl oxidation.

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Accession: 001053630

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