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The effect of antioxidants on the keeping quality of whole milk powder: II. Tocopherols

Published online by Cambridge University Press:  01 June 2009

J. Abbot  and
R. Waite
J. Abbot
Affiliation:
The Hannah Dairy Research Institute, Ayr
R. Waite
Affiliation:
The Hannah Dairy Research Institute, Ayr
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Summary

Spray-dried whole milk powders were prepared containing 0·01% of γ-tocopherol and of a mixture of α-γ- and δ-tocopherols. Control powders and powders containing 0·01% of dodecyl gallate, an antioxidant of known effectiveness, were also made. The powders were stored at 37°C and examined at intervals for taste, peroxide value and absorbed oxygen. The protection against oxidation afforded by both the tocopherol additions was small, although γ-tocopherol was more effective than the mixture of tocopherols. Dodecyl gallate was again found to be a good antioxidant for whole milk powder.

Type
Original Articles
Information
Journal of Dairy Research , Volume 32 , Issue 2 , June 1965 , pp. 143 - 146
Copyright
Copyright © Proprietors of Journal of Dairy Research 1965

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References

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