Oxidation of Milk Fat Globule Membrane Material. I. Thiobarbituric Acid Reaction as a Measure of Oxidized Flavor in Milk and Model Systems

Abstract

2-Thiobarbituric acid was used to measure oxidized flavor in model systems containing milk fat globule membrane and ascorbic acid. The application is complicated by lactose degradation resulting in pigments similar or identical to those attributed to lipid oxidation and proportional to the degree of heat treatment and Cu contamination. The reaction is carried out in the filtrates at 60[degree]C. using 0.1 [image] ethanolic reagent. Substance(s) reacting with thiobarbituric acid are freely dialyzable in the intact sample and the quantity is not affected by reaction conditions.