Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health
Journal of Dairy Science, Volume 95, Issue 11 , Pages 6242-6251, November 2012
R.L. Moore, S.E. Duncan, A.S. Rasor, W.N. Eigel, S.F. O’Keefe
Received 20 January 2012; accepted 27 July 2012. published online 14 September 2012.
Skim milk, butter-derived aqueous phase, butter oil, and fish oil (3 levels) were used to produce UHT pasteurized n-3 fatty acid-fortified beverages (3.1% fat, 3.9% protein, and 11.5% total solids) with targeted deliveries of 200, 500, and 800mg of eicosapentaenoic acid and docosahexaenoic acid (combined total) per 250mL (8 fl oz) serving. Microbial quality, emulsion stability, and oxidation of lipids over 35d of storage at 4°C were evaluated. Conjugated diene hydroperoxides were below 1% throughout storage and were found at highest concentrations around d 21 of storage for all formulations. Volatile analysis indicated an increase in 1-penten-3-ol in the n-3 fortified dairy-based beverage systems during storage. Triangle tests were conducted to determine if consumers could detect a difference in aroma, compared with commercially processed aseptically packaged milk. The beverage system with targeted delivery of 500mg of eicosapentaenoic acid + docosahexaenoic acid per 250-mL serving was not different in aroma compared with commercially available UHT processed milk. This formulation delivered 432mg of heart-healthy n-3 fatty acids per 250-mL serving on d 35 and was microbiologically and physically stable throughout the 35-d refrigerated storage period.
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Comment by Vitamin D Life
Not as good as having the cows eating greens, but much better than nothing
See also Vitamin D Life
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- All items in category Omega-3
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- A balanced diet is no longer enough – supplements needed - Vitamin D Life Oct 2012
See also web
- Consumers May Get Their Omega-3 Through Cows Rather Than Fish Emax Health Nov 2012
25 volunteer participants who sampled one-ounce cups of regular 2% milk in comparison to samples of skim milk that contained 78 parts of butter oil to 22 parts of fish oil. "We couldn't find any aroma differences,"
Could fortify the milk with up to 432 milligrams of fatty acids per cup without causing a detectable difference - Off topic – Healthier milk but 11 percent less milk if add canola oil to cows diet – March 2016
Omega-3 added to cattle feed increases the level in milk – Nov 20121998 visitors, last modified 31 Mar, 2016,