Effects of supplemental iron and copper on lipid oxidation in milk. 2. Comparison of metal complexes in heated and pasteurized milk

Hegenauer, Jack; Saltman, Paul; Ludwig, Diane

doi:10.1021/jf60224a049

Cited by 16 publications

(10 citation statements)

References 4 publications

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“…Other minerals of interest are iron and copper, however both are pro-oxidants, which have biological significance as well (Hegenauer et al, 1979a;Hegenauer et al, 1979b).…”

Section: Implication Of Iron In Bovine Nutritionmentioning

confidence: 99%

“…Though these methods may provide the needed water to produce milk, understanding possible implications of the mineral characteristics of these water sources on cow health and milk quality is imperative (Collignon, 2009). An excess of any heavy metal, particularly iron and copper, may cause adverse effects on milk quality (Hegenauer et al, 1979a).…”

Section: Introductionmentioning

confidence: 99%

“…It is known that iron added directly to milk can affect oxidation rates and, consequently, the chemical composition of milk (Hegenauer et al, 1979a;Gaucheron et al, 1996;Gaucheron, 2000;Raouche et al, 2009). Outside of the elevated oxidative effects that added iron has on milk, the effect of elevated iron on milk proteins has also been studied.…”

Section: Introductionmentioning

confidence: 99%

“…An excess of any heavy metal, particularly iron and copper, may cause adverse effects on milk quality (Hegenauer et al, 1979a).…”

Section: Introductionmentioning

confidence: 99%

“…Addition of ferrous chloride to skim milk has shown a decrease in pH and displacement of minerals such as calcium and inorganic phosphate from colloidal phase to the aqueous phase in the β-casein (Hegenauer et al, 1979a;Chaplin, 1984;Gaucheron et al, 1996;Gaucheron, 2000;Raouche et al, 2009). …”

Section: Introductionmentioning

confidence: 99%

See 4 more Smart Citations

Effects of mineral content of bovine drinking water: Does iron content affect milk quality?

Mann¹,

Duncan²,

Knowlton³

et al. 2013

Journal of Dairy Science

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Implications of water chemistry on milk synthesis are not well described yet water is an important nutrient for dairy cattle. High mineral concentrations (>0.3 mg/kg Fe and others) may be associated with natural levels in ground water, contaminating sources, drought conditions, or storage systems. This study evaluated effects of added iron in bovine drinking water on milk composition (Ca, Cu, Fe, P) measured by inductively coupled plasma mass spectrometry and oxidative stability measured by thiobarbituric acid reactive substances assay for malondialdehyde (MDA), volatile chemistry and sensory analysis (triangle test). Prepared ferrous lactate treatments, corresponding to 0, 2, 5, and 12.5 mg/kg drinking water levels were given abomasally (10 L/d) to 4 lactating dairy cows over 4 periods (1 wk infusion/period) in a Latin square design. Milk was collected (d6 of infusion), processed (homogenized, pasteurized), and analyzed within 72 h of processing and 7 d of refrigerated storage. No differences in MDA (1.46±0.04 mg/kg) or iron (0.22±0.01 mg/kg) were observed in processed milk. Cross effects analysis (treatment*cow) showed significant differences in calcium, copper and iron (P < 0.05).Sensory differences (P < 0.05), in treatment vs. control, suggested iron from water sources contributes to milk flavor changes. A case study with high and low (0.99; 0.014 mg/kg) iron treatments revealed no significant differences (P > 0.05) in mineral composition (0.23±0.06 mg/kg Fe) or MDA (0.77±0.03 mg/kg) of raw milk. Iron added to milk causes changes in oxidation; high levels of iron in bovine drinking water may not have observed effects.iii ACKNOWLEDGEMENTS

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“…Other minerals of interest are iron and copper, however both are pro-oxidants, which have biological significance as well (Hegenauer et al, 1979a;Hegenauer et al, 1979b).…”

Section: Implication Of Iron In Bovine Nutritionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%