Koelhuisgebreken van boter
1963
Koops, J.
Cold-storage defects of butter originate from the oxidation of unsaturated fatty acids. Phospholipids are much more susceptible to oxidation than is butter fat; oxidation starts with phospholipids.By the Warburg-method oxygen absorption of butterfat and of phospholipids were measured under different conditions. With decreasing pH, oxygen consumption increased appreciably, and copper accelerated the rate of oxidation. It was observed that oxidation of the phospholipids started with the cephalin fraction. From a study of the composition of the membrane of the fat globule and its susceptibility to oxidation, further conclusions could be drawn on the influence of pH, addition of copper and other ions, addition of protein, influence of temperature and addition of anti-oxidants.Finally, studies on copper distribution in milk constituents under different conditions allowed a satisfactory explanation of a number of observations on the arisal of cold storage defects in butter.Some practical measures to prevent defects through cold storage were discussed.
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