| 摘要 |
The formation of taste-deteriorating cpds., particularly of the so-called oxidation taste in milk is prevented by mixing up the fresh milk with a preserving additive dispersable in water, consisting of 5 - 35% by wt. alpha-tocopherol or butylated hydroxyanisol, 25 - 75% by wt. of a polyoxyethylene cpd. soluble in oil and in water, prepared from a polyoxyethylenesorbitan monoester or a polyoxyethylated vegetable oil, pref. a condensation product of castor oil and ethylene oxide or the commercial preparation Polysorbate 80, and 20 - 45% by wt. of a diluting agent. The additive is added in amounts required to attain contents of alpha-tocopherol or butylated hydroxyanisol of 3-100 ug/g. milk fat. |
