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The Rate of Autoxidation of Milk Fat in Atmospheres of Different Oxygen Concentration^*

Division of Dairy Research Laboratories, Bureau of Dairy Industry, Agricultural Research Administration, U. S. Department of Agriculture

ABSTRACT

Data have been presented which indicate that autoxidation of milk fat with 0.80 per cent by volume of oxygen is sufficient to render it inedible. In the atmosphere of a container of dried milk this is equivalent to 0,20 per cent of oxygen. This level of oxygen concentration is difficult to attain even by "regassing" procedures. However, studies of the relative keeping quality of samples of milk fat and samples of a dried milk in atmospheres of different oxygen concentration indicate that the keeping quality increases markedly with decreases in the oxygen concentration below 5 per cent. The relationship of keeping quality in days to the initial oxygen concentration of the container atmosphere in per cent seems to be of a reciprocal nature, that is, the time required to produce tallowy flavors in packed dried milks or to reach a given peroxide value of pure milk fat, and the oxygen concentration used, are inversely proportional to one another.

The data presented seem to indicate that the rate of autoxidation of milk fat varies directly with the oxygen concentration.

^* Data presented at the Technical Conference of the Dry Whole Milk and Ice Cream Mix Industry tinder the auspices of the Q.M.G. Subsistence Research and Development Laboratory, January 23–25, 1945, Chicago, Illinois.