METHODS TO EVALUATE DETERIORATION OF MILK-FAT - A CRITICAL-APPRAISAL

Authors
JOSHI NS THAKAR PN
Citation
Ns. Joshi et Pn. Thakar, METHODS TO EVALUATE DETERIORATION OF MILK-FAT - A CRITICAL-APPRAISAL, Journal of Food Science and Technology, 31(3), 1994, pp. 181-196
Citations number
NO
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of Food Science and Technology → ACNP
ISSN journal
00221155
Volume
31
Issue
3
Year of publication
1994
Pages
181 - 196
Database
ISI
SICI code
0022-1155(1994)31:3<181:MTEDOM>2.0.ZU;2-Q
Abstract
Various methods to assess lipolytic as well as oxidative degradation o f milk fat are discussed. For the determination of free fatty acids, e xtraction titration method, Bureau of Dairy Industry method and autoan alyzer give better results of lipolysis. Among various methods to eval uate oxidative rancidity of milk fat, determinations of peroxide value (by both iodometric and ferric thiocyanate methods) and carbonyl cont ent are more useful.