Lipid and Cholesterol Oxidation in Whole Milk Powder during Processing and Storage

Abstract

ABSTRACT The influence of animal feed quality on lipid and cholesterol oxidation in whole milk powder was investigated. Powders from a herd receiving a ‘supplemented’ diet showed reduced PV (p < 0.01) and TBARS (p < 0.09) compared to a ‘restricted’ herd, after storage in both vacuum and sachet‐packs and less (p < 0.003) cholesterol oxidation products (COPs). High pre‐heating temperatures resulted in higher levels of PV, TBARS and COPs in fresh whole milk powders than low pre‐heat temperatures, but after storage the reverse occurred. Superior animal feed quality and proper control of processing and storage conditions enhanced oxidative stability of whole milk powder. Lipid and cholesterol oxidation were positively correlated (p < 0.001).