title: [Determination of the initial stage of fat auto-oxidation in dry dairy products by ultraviolet spectrophotometry].
abstract: Studied were the values of the conjugated dienes using ultraviolet spectrophotometry of fats contained in the dry dairy products produced in this country, such as powdered milk for children, Vitalakt 1, Bébé 1, and Biolakton in the first months of storage. It was found that the extinction maximum values characteristic of the conjugated dienes for the fats of all studied dry milk products were at 227 nm. The juxtaposition of changes taking place with conjugated dienes and peroxide numbers of the fats during storage revealed the greater stability of conjugated dienes in comparison with the hydroperoxides.
mesh_terms: D000818:Animals; D003611:Dairy Products; D005223:Fats / Q000032:analysis / Q000378:metabolism*; D005519:Food Preservation; D008892:Milk / Q000032:analysis; D010084:Oxidation-Reduction; D013056:Spectrophotometry, Ultraviolet / Q000379:methods*; D013997:Time Factors
chemical_list: D005223:Fats
vernacular_title: Opredeliane nachalniia stadiĭ na avtookisliavane na maznini ot sukhi mlechni produkti chrez ultravioletova spektrofotometriia