Distribution and production of carbonyls during autoxidation in low and high melting fraction of cow and buffalo milk fats
Bhat, G.S.; Murthy, M.K.R.
Indian Journal of Dairy Science 36(3): 308-313
ISSN/ISBN: 0019-5146 Accession: 001337725
Low and high melting fractions were obtained from cows' milk (CM) and buffaloes' milk (BM) fats and analysed for carbonyl compounds. Softening points of the low and high melting fractions were 23 and 41 degrees C for CM fat and 25 and 43 degrees C for BM fat. The low melting fraction of CM and BM fats contained significantly higher amounts of monocarbonyl compounds than the high melting fraction; quantities of total carbonyls and ketoglycerides were similar in both fractions.