Tag: Milk oxidation

Raw milk under aerobic conditions typically has an Oxidation-Reduction Potential (ORP) value between +200 and +300 mV, a reading that directly reflects its chemical environment. This crucial measurement, known as the redox potential, indicates a solution's tendency to either gain or lose electrons, which is a key factor in determining the overall stability and quality of milk.

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.

UHT milk, treated at temperatures up to 150°C for just a few seconds, can be stored for months without refrigeration. This intense thermal process, along with other factors like packaging and storage, is the primary reason why does pack milk taste different compared to fresh milk.