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

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dc.conicet.fuenteindividual
dc.conicet.organizacionInstituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.
dc.conicet.organizacionInstituto Nacional de Tecnología Agropecuaria
dc.conicet.organizacionInstituto Nacional de Tecnología Agropecuaria
dc.conicet.organizacionInstituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.
dc.conicet.organizacionInstituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.
dc.conicet.organizacionConsejo 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
dc.conicet.paisOrganizacionArgentina
dc.conicet.paisOrganizacionArgentina
dc.conicet.paisOrganizacionArgentina
dc.conicet.paisOrganizacionArgentina
dc.conicet.paisOrganizacionArgentina
dc.conicet.paisOrganizacionArgentina
dc.conicet.produccionid6296289
dc.contributor.authorPaez, Roxana
dc.contributor.authorPensel, Norma Ana
dc.contributor.authorSabbag, Nora
dc.contributor.authorTaverna, M.
dc.contributor.authorCuatrín, Andrea Noemí
dc.contributor.authorZalazar, Carlos Antonio
dc.date.accessioned2021-08-25T13:46:23Z
dc.date.available2021-08-25T13:46:23Z
dc.date.issued2006-10
dc.date.updated2020-10-22T18:25:30Z
dc.description.abstractChanges 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.es
dc.description.filFil: Paez, Roxana. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina
dc.description.filFil: Pensel, Norma Ana. Instituto Nacional de Tecnología Agropecuaria; Argentina
dc.description.filFil: Sabbag, Nora. Instituto Nacional de Tecnología Agropecuaria; Argentina
dc.description.filFil: Taverna, M.. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina
dc.description.filFil: Cuatrín, Andrea Noemí. Instituto Nacional de Tecnologia Agropecuaria. Centro Regional Santa Fe. Estacion Experimental Agropecuaria Rafaela. Agencia de Extension Rural Rafaela.; Argentina
dc.description.filFil: 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
dc.formatapplication/pdfes
dc.identifier.citationPaez, 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; 236-241es
dc.identifier.institucionalCONICET
dc.identifier.issn1364-727Xes
dc.identifier.repoCONICET Digital
dc.identifier.urihttp://hdl.handle.net/11336/138887
dc.journal.ciudadLondreses
dc.journal.number4es
dc.journal.pagination236-241es
dc.journal.paisReino Unidoes
dc.journal.titleInternational Journal Of Dairy Technologyes
dc.journal.volume59es
dc.language.isoenges
dc.publisherWiley Blackwell Publishing, Inces
dc.relation.alternativeidinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/j.1471-0307.2006.00270.x
dc.relation.alternativeidinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1111/j.1471-0307.2006.00270.x
dc.rightsinfo:eu-repo/semantics/openAccess*
dc.rights.urihttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/*
dc.subjectFREE FATTY ACIDSes
dc.subjectMILK POWDERes
dc.subjectRANCIDITYes
dc.subject.classificationAlimentos y Bebidases
dc.subject.classificationOtras Ingenierías y Tecnologíases
dc.subject.classificationINGENIERÍAS Y TECNOLOGÍASes
dc.titleChanges in free fatty acid composition during storage of whole milk powderes
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion

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