Changes in free fatty acid composition during storage of whole milk powder

Autores
Paez, Roxana; Pensel, Norma Ana; Sabbag, Nora; Taverna, M.; Cuatrín, Andrea Noemí; Zalazar, Carlos Antonio
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Changes in fat matter due to the microbial thermostable lipases are among the most significant deteriorations influencing the shelf life of whole milk powder. As a consequence, free fatty acids are produced, being the short-chain acids mainly responsible for the rancidity flavour. The aim of this work was to evaluate changes in different fatty acid concentrations during the storage of whole milk powder produced in two different seasons. Samples of whole milk powder produced in winter and summer and packed under inert atmosphere were used in the study. The samples were stored at 21°C and 40°C. Samples stored at 21°C were evaluated every 3 months, whereas samples stored at 40°C were evaluated monthly by free fatty acids profile and sensory analysis. Data were processed by principal component analysis and anova. Results showed that changes in the free fatty acids of milk powders were correlated with the season of manufacture. Temperature and storage time had little influence on that profile.
Fil: Paez, Roxana. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina
Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Sabbag, Nora. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Taverna, M.. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina
Fil: Cuatrín, Andrea Noemí. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina
Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
FREE FATTY ACIDS
MILK POWDER
RANCIDITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/138887
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Changes in free fatty acid composition during storage of whole milk powderPaez, RoxanaPensel, Norma AnaSabbag, NoraTaverna, M.Cuatrín, Andrea NoemíZalazar, Carlos AntonioFREE FATTY ACIDSMILK POWDERRANCIDITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Changes in fat matter due to the microbial thermostable lipases are among the most significant deteriorations influencing the shelf life of whole milk powder. As a consequence, free fatty acids are produced, being the short-chain acids mainly responsible for the rancidity flavour. The aim of this work was to evaluate changes in different fatty acid concentrations during the storage of whole milk powder produced in two different seasons. Samples of whole milk powder produced in winter and summer and packed under inert atmosphere were used in the study. The samples were stored at 21°C and 40°C. Samples stored at 21°C were evaluated every 3 months, whereas samples stored at 40°C were evaluated monthly by free fatty acids profile and sensory analysis. Data were processed by principal component analysis and anova. Results showed that changes in the free fatty acids of milk powders were correlated with the season of manufacture. Temperature and storage time had little influence on that profile.Fil: Paez, Roxana. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; ArgentinaFil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Sabbag, Nora. Instituto Nacional de Tecnología Agropecuaria; ArgentinaFil: Taverna, M.. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; ArgentinaFil: Cuatrín, Andrea Noemí. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; ArgentinaFil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaWiley Blackwell Publishing, Inc2006-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/mswordapplication/pdfhttp://hdl.handle.net/11336/138887Paez, Roxana; Pensel, Norma Ana; Sabbag, Nora; Taverna, M.; Cuatrín, Andrea Noemí; et al.; Changes in free fatty acid composition during storage of whole milk powder; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 59; 4; 10-2006; 236-2411364-727XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/j.1471-0307.2006.00270.xinfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1471-0307.2006.00270.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:52:22Zoai:ri.conicet.gov.ar:11336/138887instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:52:22.477CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Changes in free fatty acid composition during storage of whole milk powder
title Changes in free fatty acid composition during storage of whole milk powder
spellingShingle Changes in free fatty acid composition during storage of whole milk powder
Paez, Roxana
FREE FATTY ACIDS
MILK POWDER
RANCIDITY
title_short Changes in free fatty acid composition during storage of whole milk powder
title_full Changes in free fatty acid composition during storage of whole milk powder
title_fullStr Changes in free fatty acid composition during storage of whole milk powder
title_full_unstemmed Changes in free fatty acid composition during storage of whole milk powder
title_sort Changes in free fatty acid composition during storage of whole milk powder
dc.creator.none.fl_str_mv Paez, Roxana
Pensel, Norma Ana
Sabbag, Nora
Taverna, M.
Cuatrín, Andrea Noemí
Zalazar, Carlos Antonio
author Paez, Roxana
author_facet Paez, Roxana
Pensel, Norma Ana
Sabbag, Nora
Taverna, M.
Cuatrín, Andrea Noemí
Zalazar, Carlos Antonio
author_role author
author2 Pensel, Norma Ana
Sabbag, Nora
Taverna, M.
Cuatrín, Andrea Noemí
Zalazar, Carlos Antonio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv FREE FATTY ACIDS
MILK POWDER
RANCIDITY
topic FREE FATTY ACIDS
MILK POWDER
RANCIDITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Changes in fat matter due to the microbial thermostable lipases are among the most significant deteriorations influencing the shelf life of whole milk powder. As a consequence, free fatty acids are produced, being the short-chain acids mainly responsible for the rancidity flavour. The aim of this work was to evaluate changes in different fatty acid concentrations during the storage of whole milk powder produced in two different seasons. Samples of whole milk powder produced in winter and summer and packed under inert atmosphere were used in the study. The samples were stored at 21°C and 40°C. Samples stored at 21°C were evaluated every 3 months, whereas samples stored at 40°C were evaluated monthly by free fatty acids profile and sensory analysis. Data were processed by principal component analysis and anova. Results showed that changes in the free fatty acids of milk powders were correlated with the season of manufacture. Temperature and storage time had little influence on that profile.
Fil: Paez, Roxana. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina
Fil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Sabbag, Nora. Instituto Nacional de Tecnología Agropecuaria; Argentina
Fil: Taverna, M.. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina
Fil: Cuatrín, Andrea Noemí. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina
Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description Changes in fat matter due to the microbial thermostable lipases are among the most significant deteriorations influencing the shelf life of whole milk powder. As a consequence, free fatty acids are produced, being the short-chain acids mainly responsible for the rancidity flavour. The aim of this work was to evaluate changes in different fatty acid concentrations during the storage of whole milk powder produced in two different seasons. Samples of whole milk powder produced in winter and summer and packed under inert atmosphere were used in the study. The samples were stored at 21°C and 40°C. Samples stored at 21°C were evaluated every 3 months, whereas samples stored at 40°C were evaluated monthly by free fatty acids profile and sensory analysis. Data were processed by principal component analysis and anova. Results showed that changes in the free fatty acids of milk powders were correlated with the season of manufacture. Temperature and storage time had little influence on that profile.
publishDate 2006
dc.date.none.fl_str_mv 2006-10
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/138887
Paez, Roxana; Pensel, Norma Ana; Sabbag, Nora; Taverna, M.; Cuatrín, Andrea Noemí; et al.; Changes in free fatty acid composition during storage of whole milk powder; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 59; 4; 10-2006; 236-241
1364-727X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/138887
identifier_str_mv Paez, Roxana; Pensel, Norma Ana; Sabbag, Nora; Taverna, M.; Cuatrín, Andrea Noemí; et al.; Changes in free fatty acid composition during storage of whole milk powder; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 59; 4; 10-2006; 236-241
1364-727X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/j.1471-0307.2006.00270.x
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1471-0307.2006.00270.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/msword
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1844613606509903872
score 13.070432

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