What Causes Oxidation in Milk? The Factors Behind Off-Flavors
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4 min read
An estimated 8.3% of short-chain fatty acids can be lost during the heat treatment involved in producing ultra-high temperature (UHT) milk, which contributes to overall oxidative instability. Understanding what causes oxidation in milk is crucial for maintaining flavor, quality, and nutritional value, as this chemical process can create unpleasant, off-tasting compounds.
