Tag: Photo oxidation

Recent studies have found that dairy products, including butter, can begin to develop an off-flavor after as little as four hours of light exposure. This rapid degradation highlights the critical role proper storage plays in preserving the quality and taste of butter, a process driven by a chemical reaction known as photo-oxidation.

According to a study published in the *New Food Magazine*, after just two hours of exposure to LED lighting, milk begins to lose vitamin A. This staggering fact highlights a common issue: many foods are susceptible to damage from light exposure, a process known as photodegradation. Understanding what foods are affected by light is the first step toward preserving their nutritional value, flavor, and freshness.

In as little as two hours of light exposure, milk can suffer significant vitamin depletion and develop an unpleasant off-flavor. This rapid degradation answers the question, "can milk be exposed to light?" with a resounding no, revealing a critical, but often overlooked, aspect of dairy product storage.