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Determination of oxidative deterioration of milk powder and reconstitute milk by measurement of chemiluminescence

Published online by Cambridge University Press:  01 June 2009

Ralph E. Timms ,
Peter Roupas  and
William P. Rogers
Ralph E. Timms
Affiliation:
Dairy Research Laboratory, Division of Food Research, CSIRO, P.O. Box 20, Highett 3190, Australia
Peter Roupas
Affiliation:
Dairy Research Laboratory, Division of Food Research, CSIRO, P.O. Box 20, Highett 3190, Australia
William P. Rogers
Affiliation:
Dairy Research Laboratory, Division of Food Research, CSIRO, P.O. Box 20, Highett 3190, Australia
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Summary

A scintillation counter was used to measure chemiluminescence (CL) from milk powder and reconstituted milk. Only a small amount of CL, just above the background level, was observed from powders, but reconstituted milks emitted easily measurable CL. CL from milk was stimulated by exposure to light and found to decline gradually but non-exponentially after the exposure ceased. CL was at a maximum immediately after the milk was reconstituted from milk powder. Without light exposure, CL then declined gradually but non-exponentially over several hours to reach a constant value related to the level of oxidation of the powder. When determined under standard conditions 60 min after reconstitution, CL of milk reconstituted from stored milk powders correlated well with peroxide values and oxidized flavour as assessed by a taste panel.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 4 , November 1982 , pp. 645 - 654
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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References

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