Changes in the other flavor characteristics followed a similar pattern but did not reach the same level of pronouncement as oxidized flavor. This increase in oxidized flavor may reflect the increased level of unsaturated FA in the milk from cows fed supplemental fat, especially those supplemented ...
For oil extraction purposes, the flour (500 g portions) was warmed using an oven (Memmert UN 110) at 40 °C for 30 min, and oil extraction was performed using a hydraulic hand press machine (Carver Menomonee Falls, WIS 53051 USA Serie 24000–103). The oils were filtered with Whatman 40...