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28. The Autoxidation of Butterfat: II. Comparison of Tests for Detecting Oxidation Changes

Published online by Cambridge University Press:  01 June 2009

Lindsay Heathcote Briggs
Lindsay Heathcote Briggs
Affiliation:
Dairy Research Institute, Massey Agricultural College, Palmerston North, New Zealand.
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Extract

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.

Type
Research Article
Information
Journal of Dairy Research , Volume 3 , Issue 1-2 , December 1931 , pp. 70 - 79
Copyright
Copyright © Proprietors of Journal of Dairy Research 1931

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References

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