Measurement of oxidation in dried milk products with thiobarbituric acid

Summary

Steam-distillation of dry whole milk was found to be an effective means of separating the products of fat oxidation preparatory to reacting them with 2-thiobarbituric acid (TBA). The milk powder samples were reconstituted and acidified prior to steam distillation. A fraction of the distillate was reacted with the reagent to produce the red-colored product, which was then estimated spectrophotometrically at 530 mμ. Factors which influence the sensitivity and reliability of the method were investigated. The method is rapid and reproducible, and the test solutions are free of turbidity. The reaction is a measure of the oxidation of dry whole milk, and when it was applied to samples from storage, the results had validity in terms of flavor.

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This paper reports research undertaken by the Quartermaster Food and Container Institute for the Armed Forces and has been assigned No. 452 in the series of papers approved for application. The views and conclusions contained in this paper are those of the authors. They are not to be construed as necessarily reflecting the views or indorsement of the Department of Defense.

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Sidwell, C.G., Salwin, H. & Mitchell, J.H. Measurement of oxidation in dried milk products with thiobarbituric acid. J Am Oil Chem Soc 32, 13–16 (1955). https://doi.org/10.1007/BF02636471

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Keywords

  • Milk Powder
  • Reagent Blank
  • Flavor Score
  • Global Spread
  • Flavor Stability