Storage stability of goat milk fat fractions

被引：0
|
作者：
Arora, S [1 ]
Rai, T [1 ]
机构：
[1] Natl Dairy Res Inst, Div Dairy Chem, Karnal 132001, Haryana, India
来源：
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE | 1999年 / 36卷 / 02期
关键词：
fat fractions; storage; FFA; peroxides; carbonyls;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The lower melting fractions L-24 and L-28 showed significantly higher autooxidation rates as compared to control milk fat, S-24 and S-28 fractions. The development of peroxides and formation of secondary product carbonyls was highest in liquid milk fat than in whole milk fat and high melting fractions. Antioxidant(BHA) delayed the autooxidation of goat milk fat fractions and control milk fat.
引用
收藏
页码：155 / 156
页数：2
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