EFFECT OF ANTIOXIDANTS AND SYNERGISTS ON PEROXIDE DECOMPOSITION IN MILK FAT

Antioxidants markedly accelerate milk fat peroxide breakdown in vacuo at 40 C. Except for nordihydroguaiaretic acid the rate of breakdown of peroxides by the antioxidants increases with increasing antioxidant concentration. With nordihydroguaiaretic acid, the rate of breakdown decreased with increasing nordihydroguaiaretic acid concentration. The synergists, citric acid and isopropyl citrate, decreased the rate of breakdown of peroxides compared with controls and significantly inhibited the acceleration of peroxide decomposition caused by the addition of antioxidants. © 1969, American Dairy Science Association. All rights reserved.