Abstract
ABSTRACTThe influence of animal feed quality on lipid and cholesterol oxidation in whole milk powder was investigated. Powders from a herd receiving a ‘supplemented’ diet showed reduced PV (p < 0.01) and TBARS (p < 0.09) compared to a ‘restricted’ herd, after storage in both vacuum and sachet‐packs and less (p < 0.003) cholesterol oxidation products (COPs). High pre‐heating temperatures resulted in higher levels of PV, TBARS and COPs in fresh whole milk powders than low pre‐heat temperatures, but after storage the reverse occurred. Superior animal feed quality and proper control of processing and storage conditions enhanced oxidative stability of whole milk powder. Lipid and cholesterol oxidation were positively correlated (p < 0.001).
Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
