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Flavour and vitamin stability in pasteurized milk in polyethylene‐coated cartons and in polyethylene bottles
Author(s) -
SCHRÖDER MONIKA J A,
SCOTT K J,
BLAND M A,
BISHOP DINAH R
Publication year - 1985
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1985.tb00547.x
Subject(s) - carton , pasteurization , flavour , food science , fluorescent light , chemistry , vitamin , polyethylene , waste management , biochemistry , organic chemistry , physics , quantum mechanics , engineering , fluorescence
Commercially pasteurized, non‐homogenized full cream milk in 2‐pt white polyethylene (PE)‐coated cartons overprinted with blue, and in 4‐pt PE bottles was stored for 4 d in the dark or under white fluorescent light of 4000 1x, at a temperature of 7°C. The flavour of milks kept in the dark remained good, but exposure to light resulted in early off‐flavour development: cartoned milk was disliked by a flavour panel after about 17.5 h exposure and milk in the PE bottles after 9 h. Vitamins A and B 2 were stable in the milk during 4 d storage in the dark in both bottles and cartons, and in cartons exposed to light. In the bottled milks, light‐induced losses of these vitamins after 4 d were, respectively, 15% and 35%. but there was little or no loss before the development of light‐induced flavour. Loss of total vitamin C by day 4 was about 50% in the dark, irrespective of container. In the cartons exposed to light, 66% of the vitamin C was lost, while virtually none remained in the exposed, bottled milk. There was also a markedly greater loss of vitamin C in the bottled milk than in the cartoned milk at the time the flavour became unacceptable. The dissolved O 2 concentration dropped considerably in the bottled milk exposed to light, but only marginally in the cartons. There were small increases in dissolved O 2 in the dark in both types of container.