Effect of fat content on the redox potential behaviour of milk

Lipids are the most important energetic components in milk susceptible to o xidation. The objective of this study was to determine the effect of fat on the oxidative stability of milk. The oxidative stability was estimated by measuring the redox potentials. The following parameters were determined: t he start level of the redox potential as well as the level after adding 10, 20 and 30 mug of 1,4-benzoquinone to the samples. The milk was characteriz ed by initial oxidation-reduction potential between 169,9 mV and 192,9 mV. A significant effect (p<0,05) of fat content on the milk redox values was d etected. The redox potential increased with the increased fat concentration . The largest concentration of milk fat corresponded to the highest initial redox potential. The administration of the heightening doses of 1,4-benzoq uinone leads to a decrease in the measured electrochemical potential. The r esults indicated that raised milk fat levels made the milk more susceptible to oxidation.