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Effect of naked oats in the dairy cow’s diet on the oxidative stability of the milk fat

✍ Scribed by Fearon, Anna M; Mayne, C Sinclair; Charlton, Colin T

Publisher
John Wiley and Sons
Year
1998
Tongue
English
Weight
194 KB
Volume
76
Category
Article
ISSN
0022-5142

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✦ Synopsis

Oxidative stability of milk fats from cows o †ered naked oats-and barley-based diets were compared in shelf-life tests using the Schaal Oven Test at 63¡C, and determination of peroxide and thiobarbituric acid values. Milk fat from cows o †ered the diet containing naked oats, although containing a higher proportion of monounsaturated fatty acids, had a signiÐcantly longer oxidation induction period (13 days) than milk fat from cows o †ered the control (barleybased) diet (9 days). However, sensory testing of the milk fats indicated that a perceptible odour di †erence was apparent between stored (63¡C) and unstored milk fats after 3 days of storage irrespective of the diet fed. It is possible that the odours perceived may have originated from the cowsÏ diets or from hydrolytic rancidity reactions. The difficulties of relating chemical and sensory testing of the oxidative deterioration of milk fat or butter are underlined.

1998 SCI.

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