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Journal of Dairy Science Vol. 52 No. 12 1914-1916
© 1969 by American Dairy Science Association ®
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Effect of Antioxidants and Synergists on Peroxide Decomposition in Milk Fat1

L. M. Hill, E. G. Hammond and R. G. Seals

Department of Dairy and Food Industry, Iowa State University, Ames 50010

ABSTRACT

Antioxidants markedly accelerate milk fat peroxide breakdown in vacuo at 40 C. Except for nordihydroguaiaretic acid the rate of breakdown of peroxides by the antioxidants increases with increasing antioxidant concentration. With nordihydroguaiaretic acid, the rate of breakdown decreased with increasing nordihydroguaiaretic acid concentration. The synergists, citric acid and isopropyl citrate, decreased the rate of breakdown of peroxides compared with controls and significantly inhibited the acceleration of peroxide decomposition caused by the addition of antioxidants.

FOOTNOTES

1 Journal Paper no. J-6224 of the Iowa Agricultural and Home Economics Experiment Station. Supported in part by a grant from the American Dairy Association.






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Copyright © 1969 by the American Dairy Science Association ®.