Works (1)
Updated: July 5th, 2023 15:58
2004 journal article
The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey
JOURNAL OF DAIRY SCIENCE, 87(2), 300–307.
author keywords: Lactococcus lactis; oxidative stability; whey
MeSH headings : Cheese / analysis; Drug Stability; Fatty Acids, Nonesterified / analysis; Humans; Lactococcus lactis / metabolism; Linoleic Acid / analysis; Lipid Peroxidation; Milk Proteins / chemistry; Odorants / analysis; Oxidation-Reduction; Taste; Volatilization; Whey Proteins
TL;DR:
Evidence strongly suggested that lipid oxidation was initiated during whey production and escalated during storage and that the starter cultures significantly influenced the level of volatile lipid oxidation products.
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Added: August 6, 2018
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