The impact of cream churning conditions on xanthine oxidase activity and oxidation–reduction potential in model emulsion systems

Haddadian, Zahra; Bremer, Phil; Eyres, Graham T.; Carne, Alan; Everett, David W.

doi:10.1016/j.idairyj.2016.01.017

Cited by 5 publications

(1 citation statement)

References 29 publications

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“…After 90-d of storage, the profile of free fatty acids had changed according to the washing water type. Haddadian et al (2016) reported that highly positive Eh values of milk increased deterioration by inducing oxidative reactions, such as lipid peroxidation. Production of undesirable oxidized/metallic flavors and shorter shelf life of dairy products are the consequence of such reactions.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of the impact of hydrogen-rich water on the quality attribute notes of butter

Ceylan

Bulut

Alwazeer

et al. 2022

Journal of Dairy Research

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The effects of washing raw butter with hydrogen-rich water (HRW), prepared with hydrogen (H2) and/or magnesium (Mg), on butter quality were investigated in this research paper. During the washing process, titratable acidity (TA) decreased by 12% for all washed samples. During the storage period, TA increased by 28% and 93% (control), 14% and 58% (H2), and 10% and 66% (Mg) for the 60th and 90th days, respectively. Peroxide value (mEq O2/kg) increased to 2.76 and 8.83 (control), 1.92 and 7.25 (H2), and 2.02 and 8.12 (Mg) for the 60th and 90th days. HRW samples showed the lowest acid degree value (ADV) and the highest color notes (L*, C*, and h). The HRW treatment of raw butter has shown improving effects on the product without any harmful residuals in the final product or the environment.

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Section: Resultsmentioning

confidence: 99%