We thank Drs. Brendan O'Kennedy and John Murphy of Teagasc, Moorepark Research Center for helpful discussions. The technical assistance of Seamus Aherne and E. O'Neill is gratefully acknowledged as well as the assistance of Ester O'Mahony of the Nutrition Dept., University College, Cork for the vitamin E analyses. This work was supported by a grant from the research levy contributed by Irish dairy farmers.
Lipid and Cholesterol Oxidation in Whole Milk Powder during Processing and Storage
Version of Record online: 20 JUL 2006
Journal of Food Science
Volume 62, Issue 2, pages 331–337, March 1997
How to Cite
CLUSKEY, S. M., CONNOLLY, J.F., DEVERY, R., O'BRIEN, B., KELLY, J., HARRINGTON, D. and STANTON, C. (1997), Lipid and Cholesterol Oxidation in Whole Milk Powder during Processing and Storage. Journal of Food Science, 62: 331–337. doi: 10.1111/j.1365-2621.1997.tb03995.x
- Issue online: 20 JUL 2006
- Version of Record online: 20 JUL 2006
- Ms received 5/10/96; revised 9/1/96; accepted 10/1/96.
- milk powder;
- cholesterol oxidation;
- peroxide value
The influence of animal feed quality on lipid and cholesterol oxidation in whole milk powder was investigated. Powders from a herd receiving a ‘supplemented’ diet showed reduced PV (p < 0.01) and TBARS (p < 0.09) compared to a ‘restricted’ herd, after storage in both vacuum and sachet-packs and less (p < 0.003) cholesterol oxidation products (COPs). High pre-heating temperatures resulted in higher levels of PV, TBARS and COPs in fresh whole milk powders than low pre-heat temperatures, but after storage the reverse occurred. Superior animal feed quality and proper control of processing and storage conditions enhanced oxidative stability of whole milk powder. Lipid and cholesterol oxidation were positively correlated (p < 0.001).