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The protective effect of packaging material against photo-oxidation. II. Study of peroxide value and stability of the free fat in yoghurts during storage

, : The protective effect of packaging material against photo-oxidation. II. Study of peroxide value and stability of the free fat in yoghurts during storage. Mitteilungen aus dem Gebiete der Lebensmitteluntersuchung und Hygiene 79(4): 371-377

Peroxide values and free fat oxidation induction period were determined for natural, strawberry, mocca and chocolate yoghurts in brown glass or colourless transparent polystyrene containers kept at 7 degrees C and at 0 or 2000 lux. Results confirmed that natural yoghurt was highly susceptible to photo-oxidation, strawberry yoghurt was somewhat less susceptible, and mocca and chocolate yoghurts were totally resistant.


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