SOME FACTORS AFFECTING LIPID-PEROXIDATION IN RAW-MILK DURING BULK HANDLING AND STORAGE

In this preliminary study some efforts were made to see the effect of various agents on lipid peroxide formation in raw milk. Agitation and elevated temperature are stimulatory factors in formation of lipid peroxide in milk. Metals (iron and copper), ascorbic acid and UV light enhanced lipid peroxidation in milk while hydrogen peroxide showed inhibitory effect. It is concluded that raw milk should be kept at low temperature, free from metal contaminants using stainless steel containers and must be protected from direct sunlight to avoid oxidative changes in the processed milk.