Oxidation stability of the lipid fraction in milk powder formulas

The purpose of this study was to predict the shelf life of distinct milk powder formulas by measuring hydroperoxides, headspace volatile compounds (propanal, pentanal and hexanal), fatty acid content, and sensory quality. The oxidation stability of three formulas was followed over 15 months of storage at 25 and 37 °C. These formulas were a non-supplemented formula (NSF), and two formulas supplemented with n − 3 and n − 6 long-chain polyunsaturated fatty acids, a formula with 0.83 and 0.47% (SFA), and one with 27.8 and 3.51% of n − 3 and n − 6 long-chain polyunsaturated fatty acids (SFB), respectively. Relative stability decreased in the order NSF at 25 °C > SFA at 25 °C ≫ SFA at 37 °C ≫ SFB at 25 °C > SFB at 37 °C. Therefore, we conclude that the polyunsaturated fatty acid content, storage temperature and storage time are very important factors for determining the oxidation stability.