Milk and other lipid containing products are susceptible to oxidative deterioration. Light from either natural or artificial sources catalyzes certain chemical reactions, resulting in the development of off‐flavors and the breakdown of pigments and vitamins.
First-pass extracted concept
milk photooxidation
Candidate: concept label1 source documents3 linked claims
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Aliases
light induced deterioration of foods, light induced oxidation defects, photooxidation of milk and milk products
Evidence Snippets
Supporting Sources
Linked Claims
Light from natural or artificial sources catalyzes chemical reactions in milk and other lipid-containing products that drive oxidative deterioration.
Use of suitable containers and packaging materials with light barrier properties is presented as a means to prevent oxidation defects in milk and related products.
Light-induced oxidation in milk is associated with off-flavors and breakdown of pigments and vitamins, damaging nutritional and organoleptic quality.