228. Oxidation of the fat of butter during cold storage
- 1 May 1939
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 10 (2) , 300-309
- https://doi.org/10.1017/s0022029900002922
Abstract
The oxidation of the fat of butter during cold storage has been studied by measuring the fat-aldehyde value of the fat. A direct relationship was found between this value and the grade after storage.It was found that acidity, starter organisms, salt and low-pasteurization temperatures each favour the oxidation. Neither diacetyl nor acetoin influence the oxidation.The results indicate the presence in ripened pasteurized cream and in unripened raw cream of a fat-oxidizing enzyme which is most active at low pH values (about 5) and high salt concentrations.Keywords
This publication has 1 reference indexed in Scilit:
- The effect of light on the oxidation of fatsProceedings of the Royal Society of London. Series B, Containing Papers of a Biological Character, 1931