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EFFECTS OF PROCESSING STAGE AND STORAGE CONDITIONS ON CHOLESTEROL OXIDATION PRODUCTS IN BUTTER AND CHEDDAR CHEESE.

Author(s) : SANDER B. D., SMITH D. E., ADDIS P. B.

Type of article: Article

Summary

CAPILLARY GAS CHROMATOGRAPHY WAS UTILIZED TO DETERMINE THE AMOUNTS OF CHOLESTEROL OXIDATION PRODUCTS IN BUTTER AND CHEDDAR CHEESE. BUTTER WAS ANALYZED AT 5 STAGES OF PROCESSING, AND THERE WAS LITTLE OR NO EFFECT DUE TO THE PROCESSING CONDITIONS. CHOLESTEROL OXIDATION PRODUCTS THAT DID OCCUR ORIGINATED WITH THE RAW MATERIAL. STORAGE OF BUTTER FOR UP TO 6 MONTHS HAD LITTLE EFFECT ON CHOLESTEROL OXIDATION. THERE WAS LITTLE EFFECT DUE TO PROCESSING, AND CHOLESTEROL OXIDATION OF CHEDDAR CHEESE ORIGINATED WITH THE RAW MATERIAL. THE RIPENING PROCESS DID NOT RESULT IN ANY APPRECIABLE INCREASE IN CHOLESTEROL OXIDATION PRODUCTS.

Details

  • Original title: EFFECTS OF PROCESSING STAGE AND STORAGE CONDITIONS ON CHOLESTEROL OXIDATION PRODUCTS IN BUTTER AND CHEDDAR CHEESE.
  • Record ID : 1989-2350
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 71 - n. 12
  • Publication date: 1988/12
  • Document available for consultation in the library of the IIR headquarters only.

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