U. Antone and V. Sterna and J. Zagorska
Carotenoid Potential to Protect Cows Milk Fat Against Oxidative Deterioration
200 - 204
2012
6
4
International Journal of Nutrition and Food Engineering
https://publications.waset.org/pdf/1822
https://publications.waset.org/vol/64
World Academy of Science, Engineering and Technology
Milk from differently fed cows (supplemented with carotenoids from carrots or palm oil product Carotino CAF 100) was obtained in a conventional dairy farm to assess the carotenoid potential to protect milk fat against oxidation. The extracted anhydrous milk fat (AMF) was tested by peroxide value, and Rancimat tests. Temperature, and light stimulation for reaction acceleration was used. The oxidative stability enhancement by carotenoids was detected in peroxide value test – the strongest effect was observed in palm oil, following by carrot supplemented group, compared to control group, whose feed was unchanged. Rancimat accelerated oxidation test results did not show any superiority of the oxidative stability of the AMF samples from milk of the carotenoidsupplemented cow groups. The average oxidation stability of AMF darkstored samples was 12.59 ± 0.294 h, and it was significantly (p < 0.05) higher than that of AMF lightaffected samples, i.e. 2.60 ± 0.191 h.
Open Science Index 64, 2012