Abstract
Association of added ferrous and ferric forms of iron in raw and pasteurized cow and buffalo milk is discussed in connection with its effect on oxidative deterioration of milk. Association of iron with sulfhydryls is shown to accelerate oxidized flavor development. Heat treatment or a suitable reducing agent capable of rendering the metal to the reduced state appears to promote the catalytic activity of added iron in milk. Buffalo milk does not differ from cow milk in its resistance to iron-induced oxidative deterioration.
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