Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 525669
Title Koelhuisgebreken van boter
Author(s) Koops, J.
Source University. Promotor(en): H. Mulder. - Meppel : CERES - 193
Publication type Dissertation, internally prepared
Publication year 1963
Keyword(s) boter - koudeopslag - dierlijke producten - vervalsing - besmetting - verouderen - gebreken - achteruitgang (deterioration) - butter - cold storage - animal products - adulteration - contamination - aging - defects - deterioration
Categories Dairy Products
Abstract 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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