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| What causes yellow-brown off-flavors during storage? | to Top |
This is especially common in stored dry milk, and flaked coconut. It is the result of a reaction between sugar and proteins in the food (Maillard browning). This browning is accelerated by warm temepratures and occurs slowly with time. Shorter storage times eliminate the problem. This is quality spoilage, the food is still safe to consume.
VanGarde, Shirley J. and Margy Woodburn. 1994. Food Preservation and Safety. Principles and Practice. Iowa State Press, Ames Iowa., p. 152..
Updated: Saturday, December 29, 2007.
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