Abstract
Oxygen reacts with unsaturated fatty acids from goat milk powder to produce primary oxidation products, which break down further to secondary oxidation products causing off flavours. Milk powder oxidation experiments were conducted under accelerated storage conditions using a range of higher temperatures from 37 °C to 57 °C over a period of 12–24 weeks. The depletion of headspace oxygen concentration and the formation of hexanal concentration were found to be highly correlated (R2 0.91–0.92). The chemical kinetic constants were estimated by fitting a general nth order reaction with an Arrhenius law model with the concentration of oxygen obtained experimentally. The model was used to predict the shelf life of the milk powders under standard storage conditions at 25 °C using the relationship of oxygen consumption to hexanal production and using the results of the sensory trials that gave the limits of hexanal concentration when rancidity was detected.
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