HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Tracy, W. A. Articles by Trimble, J. M. Search for Related Content PubMed Articles by Tracy, W. A. Articles by Trimble, J. M.

Wheat Germ Oil as an Antioxidant in Dairy Products

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

J. M. Trimble

Indiana Condensed Milk Company, Indianapolis, Indiana

ABSTRACT

The ability of wheat germ oil to prevent oxidation has been determined in fluid milk, frozen cream and powdered whole milk made by both the vacuum roll and spray processes. The amount of wheat germ oil needed for best results is approximately 0.2 per cent of the weight of the fat. At higher levels (0.3 per cent) the flavor of the oil is sometimes detectable. Wheat germ oil reinforced with citric acid was found to be more effective in retarding oxidation in milk powder than regular oil. "While wheat germ oil is not as effective as gas packing with nitrogen in preventing the development of the oxidized flavor in powdered milk, a combination of the two will prolong the shelf life of the powder more than either one alone will accomplish.