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Organoleptic Evaluation of the Effectiveness of Antioxidants in Milk Fat¹

Departments of Dairy and Food Industry and Food and Nutrition, Iowa State University, Ames 50010

ABSTRACT

The ability of antioxidants to protect milk fat was determined by an accelerated stability test at 40 C. The samples were evaluated organoleptically twice daily for five days by a panel of nine judges who scored them as oxidized or unoxidized. A control sample was included at each session, and the deviations of the samples containing antioxidant from the controls were analyzed statistically. The method proved satisfactory as a rapid screening method for antioxidants. Considerable variation in the effectiveness of antioxidants with different batches of milk fat made accurate comparisons difficult, but thiodipropionic acid, propyl gallate, and butylated hydroxytoluene tended to rank high, and nordihydroguaiaretic acid (ND-GA) and carboxymethylmercaptosuccinic acid tended to rank low. The effectiveness of antioxidants was not enhanced markedly by isopropyl citrate, except for nordihydroguaiaretic acid. Deodorization of the milk fat did not affect the results appreciably.

¹ Journal Paper no. J-6206 of the Iowa Agricultural and Home Economies Experiment Station, Ames. Project 1517. Supported in part by a grant from the American Dairy Association.