Premium
Effects of 1 year long‐term freezing with different preservatives on milk cholesterol, progesterone and lactoferrin determination
Author(s) -
Altenhofer Christian,
Pfaffl Michael,
Viturro Enrique
Publication year - 2014
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12162
Subject(s) - preservative , lactoferrin , cholesterol , food science , chemistry , vial , chromatography , composition (language) , zoology , biochemistry , biology , linguistics , philosophy
This study was performed to determine the effects of long‐term freezing on milk composition and to evaluate the possible effects on analysis of four preservative substances ( A zidiol, K athon CG , N a OH and T hiomersal) on the determination of milk cholesterol, progesterone and lactoferrin concentration. Collected milk was separated in aliquots, stored at 20 °C in 10mL plastic vials and analysed after 1, 6 and 12 months. It could be shown that the preservatives are not equally appropriate for all analysing methods used in this experiment. Preservatives and storage conditions for milk samples have to be carefully selected during the study design depending on the parameters to be measured.