食品中の脂肪とThiobarbituric Acid (TBA) との反応について

(其の2)乳製品の脂肪酸化とTBA反応

抄録

(1) After a procedure for application of Thiobarbituric acid (TBA) test to milk fat was examined (Fig. 1, 2 and 3), TBA values of several kinds of milk products were measured (Table 1).
(2) Sweetened milk products which showed high TBA value were found to have been influenced by added sucrose content (Table 2 and Fig. 4).
(3) The influences of the methods of storage of modified powdered milk enriched with vitamin A on oxidation of milk fat and retention of vitamin A were studied. It was found that aeration (oxygen) had more influence on oxidation of fat in powdered milk than temperature.
On the contrary, the former was less influence on retention of vitamin A than the latter (Fig. 5).