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Autoxidation of Milk Lipids¹

Department of Food and Dairy Technology, Oregon State College, Corvallis

ABSTRACT

Milk lipids are recognized as a major contributor in determining consumer acceptability of most dairy products. However, the reaction of these lipids with oxygen, resulting in flavor deterioration, creates serious problems in storage stability. Quality impairment due to autoxidation is widespread and manifests itself in many ways, depending upon the product involved. In certain products, particularly dry whole milk, autoxidation has been a major deterrent to the development of an acceptable product. In all products, considerable cost is added to provide protection against oxidative effects. Whatever is done to milk fat to improve the appeal of dairy products, whether it be by alteration of its physical properties or by more attractive prices through efficient production, we must be cognizant of the need to provide maximum storage stability. Current trends in marketing make this requirement more essential than ever.

No other chemical deterioration has been studied as extensively as autoxidation, nor has any other problem been investigated from so many different angles.

¹ Miscellaneous Paper No. 94, Oregon Agricultural Experiment Station.