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Autoxidation in milk rich in linoleic acid: II. Modification of the initiation system and control of oxidation

Published online by Cambridge University Press:  01 June 2009

G. S. Sidhu ,
M. A. Brown  and
A. R. Johnson
G. S. Sidhu
Affiliation:
Division of Food Research, Food Research Laboratory, C.S.I.R.O., Sydney, Australia
M. A. Brown
Affiliation:
Division of Food Research, Food Research Laboratory, C.S.I.R.O., Sydney, Australia
A. R. Johnson
Affiliation:
Division of Food Research, Food Research Laboratory, C.S.I.R.O., Sydney, Australia
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Summary

Factors contributing to the initiation of lipid oxidation in cow's and mare's milk containing high levels of polyunsaturated fatty acids were studied. Addition of H2O2 just after milking, in slight excess of the stoichiometric amounts required to destroy ascorbic acid, delayed the development of oxidized flavours in cow's milk high in linoleic acid. Hydrogen peroxide treatment followed by the addition of α- or γ-tocopherols prevented lipid oxidation in cow's milk even when 0·1 mg Cu/l milk was added. When used separately in the presence of Cu these treatments were ineffective as was butylated hydroxyanisole treatment.

The lipid and ascorbic acid in mare's milk were remarkably stable to oxidation. Addition of 0·05 or 0·1 mg Cu/l, ethylenediamine tetraacetic acid, neocuproine, or H2O2 had very little effect on the loss of ascorbic acid and lipid oxidation in mare's milk.

Type
Research Article
Information
Journal of Dairy Research , Volume 43 , Issue 2 , June 1976 , pp. 239 - 250
Copyright
Copyright © Proprietors of Journal of Dairy Research 1976

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