Abstract
Various investigators have studied conditions necffisary for the development of oxidized flavor, but little attention has been directed to the relationship between the time of contamination with copper and the pasteurizing process. Likewise little is known concerning the effects of surface and internal cooling on the development of oxidized flavor in milk. In order to determine whether pasteurization has any effect on the development of oxidized flavor in milk it was decided to study this factor by the use of specially constructed glass pasteurizing and cooling equipment, in which milk could be handled under conditions similar to those obtaining in milk-pasteurizing plants, with the exception that no metallic contamination of the milk by the equipment would be possible.
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