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The Effects of Nordihydroguaiaretic Acid, Salt and Temperature of Storage on the Stability of Fat and Fat-Soluble Vitamins in Cream and Butter¹

Department of Dairy Industry, Cornell University, Ithaca, N. Y.

Naomi Yager and Mary Ann Mattus

ABSTRACT

In a recent paper (2) evidence was presented to show that the oxidized flavors in fresh milk are not associated with deterioration of fat but with the unstable lipids which are mostly a part of the stabilizing fat globule membrane. It has been pointed out, however, that the fat itself also may undergo deterioration in the presence of ascorbic acid, resulting in the development of metallic to fishy flavors and losses in vitamins A and E and carotenoids. The susceptibility of fat to this type of deterioration, as determined by the re-emulsification test (2), depends on the type of product, the temperature of pasteurization and the conditions of storage. Thus, from the biochemical point of view, at least two reactions which produce the oxidized flavors may be stimulated by the addition of ascorbic acid to milk products containing unstable fat.

Furthermore, storage tests on cream and butter (2) also have indicated that the activity of an unknown plasma factor is responsible for the sensitization of fat to the foregoing type of deterioration and that its activity is reduced to a safe minimum only in butter churned from cream pasteurized at 76.6° C.

¹ This paper reports research undertaken in cooperation with the Quartermaster Food and Container Institute for the Armed Forces, and has been assigned no. 249 in the series of papers approved for publication. The views or conclusions contained in this report are those of the authors. They are not to be construed as necessarily reflecting the views or indorsement of the Department of the Army.