FOOD TECHNOLOGY

Detailed explanation-1: -Light-induced oxidation of milk has been well studied. Exposure of milk to UV light facilitates the oxidation of fats to aldehydes, and the degradation of sulfur-containing amino acids, both of which contribute to off-flavors . In addition, vitamin A and riboflavin are easily degraded by UV light.

Detailed explanation-2: -Oxidized flavour is a result of the effect of oxygen on the milk phospho-lipids which causes the development of various flavours-cardboard, metallic, fish or oily. Oxidation of polyunsaturated fatty acids of the phosphatides of the globular membrane induces the formation of hydrogen-peroxide.

Detailed explanation-3: -Riboflavin and other photosensitive components in milk are activated when struck by light energy, releasing a cascade of electrons that can degrade proteins and oxidize fats. The resulting taste is commonly described as that of cardboard or plastic.

Detailed explanation-4: -Milk in glass, polycarbonate, high density polyethylene, blow-molded polyethylene, plastic bags and paperboard containers, when exposed to fluorescent light or sunlight, will develop a characteristic off-flavor described synonomously by many researchers as activated, sunlight or oxidized flavor.

Detailed explanation-5: -Light from either natural or artificial sources causes chemical change (s) in a minor whey protein constituent of milk. These changes give rise to the develop-ment of an off-flavor commonly described as the activated flavor. Homogenized milk is more susceptible to this defect than is unhomogenized milk.