Hostname: page-component-76fb5796d-vvkck Total loading time: 0 Render date: 2024-04-30T03:57:18.238Z Has data issue: false hasContentIssue false
  • English
  • Français

Chemical methods for assessing lipid oxidation in ultra-high-temperature creams

Published online by Cambridge University Press:  01 June 2009

W. K. Downey
W. K. Downey
Affiliation:
National Dairy Research Centre, The Agricultural Institute, Moorepark, Fermoy, Co. Cork, Ireland
Get access Rights & Permissions [Opens in a new window]

Summary

The flavour quality and stability of 3 different UHT creams are described. The rate of oxidation was measured by the thiobarbituric acid (TBA) and peroxide methods as well as by organoleptic assessment. Lipid oxidation developed in some UHT creams on prolonged storage, particularly in creams manufactured during the winter months and stored at 18°C, while little or no oxidation occurred at 4 °C. Creams manufactured during the summer months were most resistant to oxidation. Creams with no detectable oxidized flavour had TBA values ≤ 0·08; values ≥ 0·16 and peroxide ≥ 2·0 were associated with pronounced oxidized flavour. These relationships between the chemical and organoleptic assessments were highly significant (P < 0·01). Low peroxide levels (< 2·0) were not necessarily indicative of good flavour quality.

Type
Original Articles
Information
Journal of Dairy Research , Volume 35 , Issue 3 , October 1968 , pp. 429 - 438
Copyright
Copyright © Proprietors of Journal of Dairy Research 1968

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Ashton, T. R. (1965). J. Soc. Dairy Technol. 18, 65.CrossRefGoogle Scholar
Brown, W. C. & Thurston, L. M. (1940). J. Dairy Sci. 23, 629.CrossRefGoogle Scholar
Day, E. A. (1960). J. Dairy Sci. 43, 1360.CrossRefGoogle Scholar
Frankel, E. N. & Tabassuk, N. P. (1955). J. Dairy Sci. 38, 751.CrossRefGoogle Scholar
Frankel, E. N. & Tarassuk, N. P. (1956). J. Dairy Sci. 39, 1506.CrossRefGoogle Scholar
Fredeen, H., Bowstead, J. E., Dunkley, W. L. & Smith, L. M. (1951). J. Dairy Sci. 34, 521.CrossRefGoogle Scholar
Greenback, G. R. (1948). J. Dairy Sci. 31, 521.Google Scholar
Hand, D. B., Guthrie, E. S. & Sharp, P. F. (1938). Science, N.Y. 84, 439.CrossRefGoogle Scholar
Harland, H. A., Coulter, S. T. & Jenness, R. (1952). J. Dairy Sci. 35, 643.CrossRefGoogle Scholar
Holloway, G. L. (1966). Aust. J. Dairy Technol. 21, 74.Google Scholar
King, R. L. (1962). J. Dairy Sci. 45, 1165.CrossRefGoogle Scholar
Loftus hills, G. & Thiel, C. C. (1946). J. Dairy Res. 14, 340.CrossRefGoogle Scholar
Nilsson, R. & Willart, S. (1961). Rep. Milk Dairy Res. Alnarp, no. 64.Google Scholar
Parks, O. W. (1965). In Fundamentals of Dairy Chemistry, p. 212. (Eds. Webb, B. H. and Johnson, A. H..) Westport, Conn.: The Avi Publishing Co. Inc.Google Scholar
Pont, E. G. (1960). J. Dairy Res. 27, 121.CrossRefGoogle Scholar
Samuelsson, E. G. & Holm, S. (1966). 17th Int. Dairy Congr., Munich B, p. 57.Google Scholar
Trout, G. M. (1950). Homogenised Milk, p. 103. East Lansing: Michigan State College Press.Google Scholar
Wallander, J. F. & Swanson, A. M. (1965). J. Dairy Sci, 48, 778.Google Scholar
Wilkinson, R. A. (1964). Theories of the mechanisms of oxidised flavour in dairy products. Rep. Coun. Scient. ind. Res. Aust. no. 4.Google Scholar