Optimisation of alpha-tocopherol on anhydrous milk fat’s oxidative stability and sensory quality in industrial-scale recombined milk product

Antioxidants could inhibit oxidation reactions in anhydrous milk fat in the industrial holding tank so that the sensory properties of the milk were maintained. This study aimed to evaluate the effect of adding α-tocopherol antioxidants on the oxidative stability and sensory quality of anhydrous milk fat while it was kept in industrial-scale tanks. The experimental design used a completely randomised design with two factors: the holding time (12, 18, and 24 hr) and α-tocopherol concentrations (75, 100, and 125 mg·L−1). Product analysis included quantitative descriptive, free fatty acid, and peroxide value analysis. The statistical analysis showed that the longer the holding time and the lower the tocopherol concentration led to the lower the colour and brightness sensory values (in acceptable quality standards), as well as an increase in free fatty acids and peroxide value. The interaction between the two factors did not affect the oxidative stability. The antioxidant tocopherol of 75 mg·L−1 maintained anhydrous milk fat’s sensory properties, free fatty acid value, and peroxide value according to acceptable quality standards until ±30 hr of holding time. This concentration was more efficient for 24 hr holding time by saving 25% of the costs compared to a concentration of 100 mg·L−1.