Hostname: page-component-586b7cd67f-2plfb Total loading time: 0 Render date: 2024-11-26T15:20:42.464Z Has data issue: false hasContentIssue false
  • English
  • Français

Determination of oxidative deterioration of milk powder and reconstitute milk by measurement of chemiluminescence

Published online by Cambridge University Press:  01 June 2009

Ralph E. Timms ,
Peter Roupas  and
William P. Rogers
Ralph E. Timms
Affiliation:
Dairy Research Laboratory, Division of Food Research, CSIRO, P.O. Box 20, Highett 3190, Australia
Peter Roupas
Affiliation:
Dairy Research Laboratory, Division of Food Research, CSIRO, P.O. Box 20, Highett 3190, Australia
William P. Rogers
Affiliation:
Dairy Research Laboratory, Division of Food Research, CSIRO, P.O. Box 20, Highett 3190, Australia
Get access Rights & Permissions [Opens in a new window]

Summary

A scintillation counter was used to measure chemiluminescence (CL) from milk powder and reconstituted milk. Only a small amount of CL, just above the background level, was observed from powders, but reconstituted milks emitted easily measurable CL. CL from milk was stimulated by exposure to light and found to decline gradually but non-exponentially after the exposure ceased. CL was at a maximum immediately after the milk was reconstituted from milk powder. Without light exposure, CL then declined gradually but non-exponentially over several hours to reach a constant value related to the level of oxidation of the powder. When determined under standard conditions 60 min after reconstitution, CL of milk reconstituted from stored milk powders correlated well with peroxide values and oxidized flavour as assessed by a taste panel.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 4 , November 1982 , pp. 645 - 654
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Adamson, A. W. & Slawson, V. 1976 Chemiluminescent autoxidation of unsaturated fatty acid films. Linolenic acid and docosahexenoic acid on silica gel. Colloid and Interface Science 5 193–201CrossRefGoogle Scholar
Amerine, M. A., Pangborn, R. M. & Roessler, E. B. 1965 Principles of Sensory Evaluation of Food. New York: Academic PressGoogle Scholar
Barthel, G. & Grosch, W. 1974 Peroxide value determination – comparison of some methods. Journal of the American Oil Chemists′ Society 51 540–544CrossRefGoogle Scholar
Burgess, W. H. & Herrington, B. L. 1955 a The penetration of light into milk. Journal of Dairy Science 38 244–249CrossRefGoogle Scholar
Burgess, W. H. & Herrington, B. L. 1955 b The diffuse reflection of light by milk. Journal of Dairy Science 38 250–255Google Scholar
Holloway, G. L. 1966 Notes on the ferric thiocyanate peroxide test. Australian Journal of Dairy Technology 21 74–76Google Scholar
Klebanov, G. I., Aristova, V. P. & Tolstukhina, L. S. 1976 [Chemiluminescence method for study of fat peroxidation]. Trudy, Vsesoyuznyĭ Nauchno-issledovatel′ skii Institut Molochnoĭ Promyshlennosti (no. 42) 48–55 72Google Scholar
Kliman, P. G., Tamsma, A. & Pallansch, M. J. 1962 Peroxide value–flavor score relationships in stored foam-dried whole milk. Journal of Agricultural and Food Chemistry 10 496–498Google Scholar
Loftus Hills, G. & Thiel, C. C. 1946 The ferric thiocyanate method of estimating peroxide in the fat of butter, milk and dried milk. Journal of Dairy Research 14 340–353CrossRefGoogle Scholar
Mendenhall, G. D. 1977 Analytical applications of chemiluminescence. Angewandte Chemie, International Edition in English 16 225–232Google Scholar
Pangborn, R. M. & Dunkley, V. L. 1964 Laboratory procedures for evaluating the sensory properties of milk. Dairy Science Abstracts 26 55–62Google Scholar
Pont, E. G. 1955 A de-emulsification technique for use in the peroxide test on the fat of milk, cream, concentrated and dried milks. Australian Journal of Dairy Technology 10 72–75Google Scholar
Santner, A., Binder, E. & Brandl, E. 1980 [Determination of the oxygen stability of dried whole milk. 1. Optimization of a proposed method], Österreichische Milchwirtschaft 35 (Wissenschaftliche Beilage no. 3) 15–21Google Scholar
Slawson, V. & Adamson, A. W. 1976 Chemiluminescent autoxidation of linolenic acid films on silica gel. Lipids 11 472–477CrossRefGoogle Scholar
Usuki, R., Kaneda, T., Yamagishi, A., Takyu, C. & Inaba, H. 1979 Estimation of oxidative deterioration of oils and foods by measurement of ultraweak chemiluminescence. Journal of Food Science 44 1573–1576Google Scholar
Vassil'ev, R. F. 1967 Chemiluminescence in liquid-phase reactions. Progress in Reaction Kinetics 4 305–352Google Scholar