2004 journal article

The effect of Lactococcus lactis starter cultures on the oxidative stability of liquid whey


By: R. Tomaino n, L. Turner n & D. Larick n

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. (via Semantic Scholar)
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Source: Web Of Science
Added: August 6, 2018

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