Effect of Fluorescent Light on Flavor and Riboflavin Content of Milk Held in Modified Half-Gallon Containers

Abstract

A study was conducted to evaluate the ability of aluminum and oriented polypropylene film to protect milk in half-gallon polyethylene containers from light radiation and thereby stabilize it from light-induced off-flavor (LIOF) and riboflavin loss. Both films, applied to the major portion of the outer surface of the containers, protected milk from light radiation better than when applied only to the container top.

Controlling Light Oxidation Flavor in Milk by Blocking Riboflavin Excitation Wavelengths by Interference

“…The light‐protected control was significantly higher in riboflavin concentration throughout the experiment and did not have significant degradation. This finding is in accordance with a number of researchers (Dimick 1973; Hoskin and Dimick 1979; Christy and others 1981; Hoskin 1988; Moyssiadi and others 2004). The concentration of riboflavin in milk not exposed to light is similar to reported average values (1.75 ppm) (Dimick 1973).…”

Effect of light transmittance and oxygen permeability of various packaging materials on keeping quality of low fat pasteurized milk: chemical and sensorial aspects

“…Packaging is also a factor of utmost importance effectively protecting the product from microbial recontamination, light and oxygen (Hoskin, 1988;Bosset, Gallmann, & Sieber, 1993;Ravanis & Lewis, 1995;Erickson, 1997;Skibsted, of sulfur containing amino acids of the whey proteins (Marsili, 1999) mainly methional (Borle et al, 2001). The second is a metallic or cardboardy off-flavour that develops 2 days later and does not dissipate.…”

Effects of packaging on milk quality and safety

“…The effect of light on the development of off-flavors in milk has been repeatedly documented over time (Hoskin 1988, Rysstad et al 1998, Skibsted 2000, Valero et al 2000, Borle et al 2001, Zygoura et al 2004, Papachristou et al 2006b). Both sunlight and to a lesser extent artificial light contribute to deterioration reactions resulting in off-flavor development in milk.…”