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Effect of some natural constituents of milk on the formation of lipid peroxides from polyunsaturated fatty acids in aqueous suspension



Effect of some natural constituents of milk on the formation of lipid peroxides from polyunsaturated fatty acids in aqueous suspension



Science International Lahore 6(2): 175-176



Oxidation of milk fat is deleterious to the flavour of milk and milk products. Constituents of milk contributing to oxidation of milk fat were investigated by studying the effects of various compounds naturally found in milk on peroxidation of linolenic acid (1 mM) in aqueous suspension. Lactose (up to 5%) and alpha -lactalbumin had little effect on peroxidation of linolenic acid.

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Accession: 002604696

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