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PHYSICAL AND CHEMICAL STABILITY OF SOYBEAN OIL‐FILLED MILK
Author(s) -
MODLER H. W.,
RIPPEN A. L.,
STINE C. M.
Publication year - 1970
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1970.tb12169.x
Subject(s) - pasteurization , flavor , soybean oil , food science , chemistry , monoglyceride , emulsion , lipid oxidation , peroxide , thiobarbituric acid , hexanal , organic chemistry , fatty acid , antioxidant , lipid peroxidation
SUMMARY Filled milks were formulated from fresh skimmilk, vegetable oils and emulsifiers. The filled milks were pasteurized at 170°F for 8 see, homogenized at 500/2,500 psi and cooled to 36°F. Studies on lipid oxidation and flavor score were made during storage at 40°F for 7 days. Soybean oil‐filled milk, prepared from lightly hydrogenated soybean oil, was quite acceptable when evaluated organoleptically at 24‐hr intervals of approximately 1 wk. Thiobarbituric acid and peroxide values revealed that very slight oxidation had occurred during storage for approximately 1 wk at 40°F. Monoglyceride emulsifiers with varying degrees of saturation were used to stabilize the emulsion of soybean oil in skimmilk. The more unsaturated monoglycerides tended to impart bitter flavors to the milk when used at a concentration of 0.1% (based on weight of product) and also were less efficient emulsifiers when compared to saturated monoglycerides. Development of a very undesirable sulfide‐like odor and flavor occurred under extremely high pasteurization temperatures. The degree of off‐flavor produced was directly proportional to time and temperature of heating.