Science and Technology of Food Industry

ISSN 1002-0306
CN   11-1759/TS
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Effect of water activity on the stability of fat in whole goat milk powder during storage[J]. Science and Technology of Food Industry, 2013, (01): 327-329. DOI: 10.13386/j.issn1002-0306.2013.01.080
Citation: Effect of water activity on the stability of fat in whole goat milk powder during storage[J]. Science and Technology of Food Industry, 2013, (01): 327-329. DOI: 10.13386/j.issn1002-0306.2013.01.080
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Effect of water activity on the stability of fat in whole goat milk powder during storage

    Abstract
  • The stability of fat in whole goat milk powder during storage was investigated at water activity with accelerated oxidation test.The acid value, peroxide value, TBARS, color of whole goat milk powder were used for evaluation of oxidation and quality in milk powder during storage.The results showed that the acid value, thiobarbituric acid (TBA) of whole goat milk powder at water activity 0.32 was significantly higher than others (p<0.05) .The rate of peroxide value was higher than others (p<0.05) .Browning reaction of whole goat milk powder happened seriously.The stability of whole goat milk powder could improve by reducing its water activity.
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