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Fishy flavour in dairy products: I. General studies on fishy butterfat

Published online by Cambridge University Press:  01 June 2009

E. G. Pont ,
D. A. Forss ,
E. A. Dunstone  and
L. F. Gunnis
E. G. Pont
Affiliation:
Dairy Research Section, C.S.I.R.O., Melbourne, Australia
D. A. Forss
Affiliation:
Dairy Research Section, C.S.I.R.O., Melbourne, Australia
E. A. Dunstone
Affiliation:
Dairy Research Section, C.S.I.R.O., Melbourne, Australia
L. F. Gunnis
Affiliation:
Butter Marketing Board, Brisbane, Australia
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Summary

A distinct fish-oil or cod-liver-oil flavour appeared after storage in commercial butterfat containing, as an antioxidant, nordihydroguaiaretic acid (NDGA) and citric acid dissolved in propylene glycol. The fishy condition was reproducible in the laboratory by the combined effect of NDGA with either citric or lactic acids. The acids alone in butterfat gave oily and rather less clearly defined fishy flavours after storage.

Type
Original Articles
Information
Journal of Dairy Research , Volume 27 , Issue 2 , June 1960 , pp. 205 - 209
Copyright
Copyright © Proprietors of Journal of Dairy Research 1960

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References

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