Open AccessDetection the oxidative stability of milk fat to different types of powdered milk
Author(s) -
Abdulkhaleq Sulaiman Khalaf,
Ghazwan Mahdy Salih,
Tariq Kh. M. Albashr
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/735/1/012022
Subject(s) - peroxide value , food science , iodine , chemistry , iodine value , lipid oxidation , milk fat , lipid peroxide , oxidative phosphorylation , lipid peroxidation , biochemistry , antioxidant , organic chemistry , linseed oil
This study was designed to show the oxidative stability of different types of powdered milk it is present in the local market and almost consumed daily. Five types of cows powder milk were selected from the markets in Salah Aldeen governorate (Almudhish, Dielac, Smartbaby, Altunsa, Commercial Milk). In this study five treatments to lipid oxidation index were carried out as follows: pH-acidity-FFA-iodine value and peroxide value. The results indicated high acidity for both Altunsa and the commercial milk with decrease in PH for both Altunsa and commercial milk. However, the statistical analysis (p < 0.05) showed Altunsa milk and commercial milk recorded the highest value of the iodine and peroxide numbers, While the milk type of the smart boy and Dialac recorded the highest stability of the oxidation through the lipid oxidation index.