Quality and Flavor of Diary Products, Review of Biochemical Properties of Milk and Lipide Deterioration in Milk and Milk Products as Influenced by Natural Varietal Factors

EFFECT OF Α-Tocopherol SUPPLEMENTATION TO DAIRY COWS ON MILK AND PLASMA Α-Tocopherol CONCENTRATIONS AND ON SPONTANEOUS OXIDIZED FLAVOR IN MILK

“…Thus using stored feeds can lead to inadequate vitamin E intake especially during winter and spring months (Schingoethe et a|. 1979) and has been associated with the occurrence of SOF (Krukovsky 1961;Schingoerhe er al. 1978;Hakkarainen et al 1987).…”

“…This may be associated with the type of forage. Krukovsky (1961) and Dunkley et al (1966) Thompson and Hatina 1979). Plasma and milk copper, iron and zinc contents were determined using atomic absorption AOAC (1984) (Keller 1988).…”

Milk Fat Analysis, Protection of Milk Fat Tocopherols during Saponification with Ascorbic Acid

“…Tocopherol Analysis. A suitable volume of ether extract [from 50 to 100 ml., depending on its color intensity (6) ] is transferred to a boiling flask and taken to dryness under reduced pressure on the warm water bath, making sure that the level of water is below the level of ether in the flask. Just as the ether is completely removed, the stopcock in the connecting tube is closed and the flask cooled to room temperature and detached from the vacuum device.…”

“…In connection with these studies, it should be noted that pyrogallol is an artifact that plays no role in human nutrition. On the contrary, ascorbic acid, an essential to human nutrition, is also known to be involved in either retardation or promotion of harmful-toflavor reactions in oxidation-sensitive, lipid-containing food products, especially milk, depending upon its concentration and the availability of occluded oxygen in these foods (6). It seemed pertinent, therefore, to learn if the loss in tocopherols that occurs during the saponification can be avoided by a suitable addition of ascorbic acid before saponification.…”

Επίδραση Των Συνθηκών Παραγωγής, Συσκευασίας Και Λιανικής Πώλησης Στην Οξείδωση Των Λιπιδίων Και Των Πρωτεϊνών Καθώς Και Στη Σύνθεση Των Πολυακόρεστων Λιπαρών Οξέων Του Κεφαλοτυριού

“…Γζαμφνηζ απυ αβεθαδζκυ βάθα (3,5% θίπμξ) πμο ζοκηδνήεδηε απμοζία θςηυξ ζηδκ ρφλδ (4 o C) βζα 5 εαδμιάδεξ δεκ πανμοζίαζε ζπεδυκ ηαευθμο αφλδζδ ηδξ ζοβηέκηνςζδξ ηςκ οδνμτπενμλεζδίςκ, εκχ ημ ακηίζημζπμ βζαμφνηζ πμο ζοκηδνήεδηε ιε θεμνίγμκηα θςηζζιυ πανμοζίαζε πμθφ ορδθέξ ζοβηεκηνχζεζξ οδνμτπενμλεζδίςκ (Frederiksen et al 2003 (Kosugi et al 1991, Guillén-Sans andGuzmán-Chozas 1998). Ζ εηηίιδζδ ηδξ θζπζδζηήξ οπενμλείδςζδξ ηςκ βαθαηημημιζηχκ πνμσυκηςκ ιε ημκ πνμζδζμνζζιυ ηδξ ιδθμκζηήξ δζαθδεΰδδξ, έπεζ πνδζζιμπμζδεεί εδχ ηαζ πμθθά πνυκζα (Krukovsky 1961, King 1962, Frankel 2005.…”