Washington: Food science researchers have reeled milk into the omega-3 delivery system, showing that it is possible to incorporate fish oil into milk and dairy-based beverages in amounts sufficient to promote heart health without destroying the product’s taste or limiting its lifespan.Even better, the milk by Virginia Tech researchers passes the sniff test. 25 volunteers evaluated one-ounce cups of standard 2 percent milk alongside samples of skim milk containing 78 parts butter oil to 22 parts fish oil in institutionally approved study conditions.“We couldn’t find any aroma differences,” Susan E. Duncan from the College of Agriculture and Life Sciences said.“We were concerned the fish oil would undergo a chemical process called oxidation, which would shorten the milk’s shelf life, or the milk would acquire a cardboard or paint flavour by reacting with the fish oil. It appears we have a product that is stable, with no chemical taste or smell issues,” Duncan said.The study tested four different ratios of butter oil to fish oil in the production of pasteurized, fatty acid-fortified beverages.
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