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Antioxidant activity of a heated casein-glucose mixture in full-cream milk powder

Authors: B.J. McGookin and M.A. Augustin

Abstract:

The antioxidant activity of a heated casein-glucose mixture (HCG) in full-cream milk powder (FCMP) was studied. FCMP with HCG added during processing showed a slower decline in flavour acceptability during storage compared to FCMP without added HCG. Analyses of peroxide and p-anisidine values and concentration of headspace volatiles supported the conclusion that the addition of HCG retarded the rate of fat oxidation in FCMP. The study showed that HCG was an effective antioxidant for FCMP.

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