28. The Autoxidation of Butterfat: II. Comparison of Tests for Detecting Oxidation Changes
- 1 December 1931
- journal article
- research article
- Published by Cambridge University Press (CUP) in Journal of Dairy Research
- Vol. 3 (1-2) , 70-79
- https://doi.org/10.1017/s0022029900000327
Abstract
In Part I(1) the influence of a number of factors on the autoxidation of butterfat was investigated. It was considered of interest, however, to study the oxidation itself more fully to gain some idea of the changes taking place, and also to study certain reactions for detecting such changes. In tallowy butter as the result of oxidation, the following differences in properties can be observed: (1) the amount of unsaturated compounds is decreased; (2) the peroxide content is increased; (3) the amount of free acid is increased; (4) the colour is bleached. Secondary changes occur simultaneously and result in the formation of aldehydes, ketones, etc.Keywords
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