Oxidative stability of UHT milk as influenced by fatty acid composition and packaging

K. Smet, J. De Block, Sam De Campeneere, D. De Brabander, L. Herman, K. Raes, K. Dewettinck, K. Coudijzer

Onderzoeksoutput: Bijdrage aan tijdschriftA1: Web of Science-artikel

Uittreksel

Control milk and milk enriched with unsaturated fatty acids (3.3% fat) were heated using an indirect Ultra-high temperature treatment, then stored at 20 degrees C in containers from different packaging materials: glass (no exposure to light), high density polyethylene (HDPE) packaging with light barrier (3-HDPE; no exposure to light) and monolayer HDPE (1-HDPE: 1000 1x). The decrease in antioxidant content and the formation of oxidation products were monitored over three months. For milk stored in I-HDPE packaging, the available antioxidants were Consumed at the same rate for both milk types. suggesting that oxidation is initiated in the serum phase. After depletion of these antioxidants, oxidation products were formed according to the fatty acid profile. When using a light barrier in the packaging, no oxidation products could be detected over three months. (C) 2009 Elsevier Ltd. All rights reserved.
TaalEngels
TijdschriftInternational Dairy Journal
Volume19
Exemplaarnummer6-7
Pagina's (van-tot)372-379
Aantal pagina's8
ISSN0958-6946
DOI's
StatusGepubliceerd - 1-jun-2009

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