Effects of tea solids on milk

In this study, the antimicrobial and antioxidative effects of tea in milk h ave been evaluated. The results indicate that the standard plate count was not affected by tea solids, while the growth of coliforms and salmonella wa s delayed. An explanation for the bacteriostatic effect of tea rests with t he blockage of iron ions by the tea polyphenols. This effect is weaker in m ilk as compared to a buffer solution due to the binding of polyphenols by m ilk proteins. The antioxidative properties of tea polyphenols were evaluated in the light -induced oxidation of milk, as reflected by the peroxide value. The results confirmed the sensitivity of milk to photooxidation and indicated that the milk with tea was not sensitive at all.