Butter and dairy spread were stored for 14 wk at 20°C. Lipid hydroperoxides were analyzed by HPLC. Two methods were tested with chemiluminescence detection based on a post‐column reaction with cytochrome c and luminol. One was for separation of neutral lipids and one for separation of phospholipids. Lipid oxidation in triacylglycerols and phospholipids in both butter and dairy spread increased during storage. A linear relationship was observed between the chemiluminescence response of oxidized triacylglycerols and the peroxide value. Correlation coefficient was 0.97 for stored butter and 0.99 for stored dairy spread (PV‐range 0.1‐1.4 and 0.2‐5.4 meq/kg, respectively). The method is sensitive, fast and reliable for detection of primary oxidation in dairy products.
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Christensen et al. (1996) studied this question.
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