| Abstract: | Oxidative stability of milk fats from cows offered naked oats- and barley-based diets were compared in shelf-life tests using the Schaal Oven Test at 63°C, and determination of peroxide and thiobarbituric acid values. Milk fat from cows offered the diet containing naked oats, although containing a higher proportion of monounsaturated fatty acids, had a significantly longer oxidation induction period (13 days) than milk fat from cows offered the control (barley-based) diet (9 days). However, sensory testing of the milk fats indicated that a perceptible odour difference was apparent between stored (63°C) and unstored milk fats after 3 days of storage irrespective of the diet fed. It is possible that the odours perceived may have originated from the cows' diets or from hydrolytic rancidity reactions. The difficulties of relating chemical and sensory testing of the oxidative deterioration of milk fat or butter are underlined. © 1998 SCI. |
