التفاصيل البيبلوغرافية
| العنوان: |
Chemical Characterization of Raw Milk Samples with and Without Oxidative Off-Flavor |
| المؤلفون: |
Barrefors, P., Granelli, K., Appelqvist, L.-A., Bjoerck, L. |
| المصدر: |
Journal of Dairy Science; December 1995, Vol. 78 Issue: 12 p2691-2699, 9p |
| مستخلص: |
Milk samples with and without oxidized flavor were obtained from two different commercial dairy herds. Milk components that are important for the susceptibility of milk fat to spontaneous oxidation, (i.e., fatty acid composition and the concentrations of α-tocopherol, β-carotene, and ascorbic acid) were analyzed to describe the variation in the susceptibility of milk fat to oxidation in raw milk. The samples were also analyzed using dynamic headspace gas chromatography to determine volatile oxidation products, primarily straight-chain aldehydes. |
| قاعدة البيانات: |
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