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Effect of naked oats in the dairy cow's diet on the oxidative stability of the milk fat
Author(s) -
Fearon Anna M,
Mayne C Sinclair,
Charlton Colin T
Publication year - 1998
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/(sici)1097-0010(199804)76:4<546::aid-jsfa987>3.0.co;2-s
Subject(s) - food science , thiobarbituric acid , chemistry , milk fat , oxidative phosphorylation , fatty acid , lipid oxidation , lipid peroxidation , biochemistry , antioxidant , linseed oil
Oxidative stability of milk fats from cows offered naked oats‐ and barley‐based diets were compared in shelf‐life tests using the Schaal Oven Test at 63°C, and determination of peroxide and thiobarbituric acid values. Milk fat from cows offered the diet containing naked oats, although containing a higher proportion of monounsaturated fatty acids, had a significantly longer oxidation induction period (13 days) than milk fat from cows offered the control (barley‐based) diet (9 days). However, sensory testing of the milk fats indicated that a perceptible odour difference was apparent between stored (63°C) and unstored milk fats after 3 days of storage irrespective of the diet fed. It is possible that the odours perceived may have originated from the cows' diets or from hydrolytic rancidity reactions. The difficulties of relating chemical and sensory testing of the oxidative deterioration of milk fat or butter are underlined. © 1998 SCI.