Oxidative stability of buttermilk as influenced by the fatty acid composition of cows' milk manipulated by diet

Journal of Dairy Research

Volumn 71, Issue 1, 2004, Pages 46-50

  Kristensen, Dorthe ^a   Hedegaard, Rikke V ^a   Nielsen, Jacob H ^b   Skibsted, Leif H ^a  

^a UNIVERSITY OF COPENHAGEN   (Denmark)

^b DANISH INSTITUTE OF AGRICULTURAL SCIENCES   (Denmark)

Author keywords

Buttermilk; Fatty acid composition; Free radicals; Oxidation

Indexed keywords

ALPHA TOCOPHEROL; BETA CAROTENE; FATTY ACID;

ANIMAL; ARTICLE; CATTLE; CEREAL; CHEMISTRY; DAIRY PRODUCT; DIET; DRUG STABILITY; FAT INTAKE; FEMALE; FOOD PRESERVATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIPID PEROXIDATION; MILK; OXIDATION REDUCTION REACTION;

ALPHA-TOCOPHEROL; ANIMALS; BETA CAROTENE; CATTLE; CEREALS; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; CULTURED MILK PRODUCTS; DIET; DIETARY FATS; DRUG STABILITY; FATTY ACIDS; FEMALE; FOOD PRESERVATION; LIPID PEROXIDATION; MILK; OXIDATION-REDUCTION;

ANIMALIA; BOS TAURUS;

EID: 1642322110     PISSN: 00220299     EISSN: None     Source Type: Journal    
DOI: 10.1017/S002202990300654X     Document Type: Article

References (11)

1. Antila V & Kankare V 1983 The fatty acid composition of milk lipids. Milchwissenschaft 38 478-481
2. Christensen TC & Hølmer G 1996 GC/MS analysis of volatile aroma components in butter during storage in different catering packaging. Milchwissenschaft 51 134-139
3. Christie WW, Noble RC & Davies G 1987 Phospholipids in milk and dairy products. Journal of the Society of Dairy Technology 40 10-12
4. Frankel EN, Hu M-L & Tappel AL 1989 Rapid headspace gas chromatography of hexanal as a measure of lipid peroxidation in biological samples. Lipids 24 976-981
5. Fox PF & McSweeney PLH 1998 Dairy Chemistry and Biochemistry. London, UK: Blackie Academic & Professional
6. Gardner PT, McPhail DB, Crozier A & Duthie GG 1999 Electron Spin Resonance (ESR) spectroscopic assessment of the contribution of quercetin and other flavonols to the antioxidant capacity of red wines. Journal of the Science of Food and Agriculture 79 1011-1014
7. Granelli K, Barrefors P, Björck L & Appelqvist L-Å 1998 Further studies on lipid composition of bovine milk in relation to spontaneous oxidized flavour. Journal of the Science of Food and Agriculture 77 161-171
8. Hall G & Lingnert H 1984 Flavor changes in whole milk powder during storage. I. Odor and flavor profiles of dry milk with additions of antioxidants and stored under air or nitrogen. Journal of Food Quality 7 131-151
9. Kristensen D, Kröger-Ohlsen MV & Skibsted LH 2002 Radical formation in dairy products: Prediction of oxidative stability based on Electron Spin Resonance spectroscopy. American Chemical Society, ACS Symposium Series 807 114-125
10. Park PSW & Goins RE 1992 Determination of volatile lipid oxidation products by dynamic headspace-capillary gas chromatographic analysis with application to milk-based nutritional products. Journal of Agricultural and Food Chemistry 40 1581-1585
11. Østdal H, Andersen HJ & Nielsen IH 2000 Antioxidative activity of urate in bovine milk. Journal of Agricultural and Food Chemistry 48 5588-5592