Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health

Journal of Dairy Science, Volume 95, Issue 11 , Pages 6242-6251, November 2012
R.L. Moore, S.E. Duncan, A.S. Rasor, W.N. Eigel, S.F. O’Keefe
Received 20 January 2012; accepted 27 July 2012. published online 14 September 2012.

Skim milk, butter-derived aqueous phase, butter oil, and fish oil (3 levels) were used to produce UHT pasteurized n-3 fatty acid-fortified beverages (3.1% fat, 3.9% protein, and 11.5% total solids) with targeted deliveries of 200, 500, and 800mg of eicosapentaenoic acid and docosahexaenoic acid (combined total) per 250mL (8 fl oz) serving. Microbial quality, emulsion stability, and oxidation of lipids over 35d of storage at 4°C were evaluated. Conjugated diene hydroperoxides were below 1% throughout storage and were found at highest concentrations around d 21 of storage for all formulations. Volatile analysis indicated an increase in 1-penten-3-ol in the n-3 fortified dairy-based beverage systems during storage. Triangle tests were conducted to determine if consumers could detect a difference in aroma, compared with commercially processed aseptically packaged milk. The beverage system with targeted delivery of 500mg of eicosapentaenoic acid + docosahexaenoic acid per 250-mL serving was not different in aroma compared with commercially available UHT processed milk. This formulation delivered 432mg of heart-healthy n-3 fatty acids per 250-mL serving on d 35 and was microbiologically and physically stable throughout the 35-d refrigerated storage period.
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Comment by VitaminDWiki

Not as good as having the cows eating greens, but much better than nothing

See also VitaminDWiki

• Vitamin D and omega-3 are the only supplements which show benefit in meta-analysis – Jan 2012
• All items in category Omega-3 394 items
• Omega-3: many benefits include helping vitamin D
• A balanced diet is no longer enough – supplements needed - VitaminDWiki Oct 2012

See also web

• Consumers May Get Their Omega-3 Through Cows Rather Than Fish Emax Health Nov 2012
  25 volunteer participants who sampled one-ounce cups of regular 2% milk in comparison to samples of skim milk that contained 78 parts of butter oil to 22 parts of fish oil. "We couldn't find any aroma differences,"
  Could fortify the milk with up to 432 milligrams of fatty acids per cup without causing a detectable difference
• Off topic – Healthier milk but 11 percent less milk if add canola oil to cows diet – March 2016