Minornye komponenty lipidnogo proiskhozhdeniya dlya stabilizatsii molochnogo zhira

Oxidant stability of milk products and vegetable oils depends on the complex interactions of fatty acids and type of the minor components. Some of these minor components can possess antioxidant or prooxidant activities depending on their content, type, production method and storage conditions. Antioxidants present in milk fat are responsible for supporting prooxidant and antioxidant interactions in the human body. Lipophilic (minor components) milk antioxidants are characterized by the high level of thermic stability and remain active in all milk products nondepending on the applied method of thermic treatment. Milk fat possesses high energetic and biological values. Kind and level of the fat soluble antioxidants of milk fat depends on the cows ration and type of milk product. Ration of the modern human being contain some quantity of compounds with antioxidant activity that stabilize food products quality and extend their sell-by date.

milk fat, antioxidants, phospholipids, tokopherol