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Variations in the Susceptibility of the Fat in Dry Whole Milks to Oxidation When Stored at Various Temperatures and in Various Atmospheres^*

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture, Washington, D. C.

ABSTRACT

Practical experience has shown that there is no great improvement in keeping quality of stored butters unless temperatures below 0°C. are used. Relatively low temperatures are therefore employed even when the period of storage is short.

The idea seems prevalent that in the case of dry whole milks a low temperature of storage is not an important factor. The work of Dahle and Palmer (1) is the only one reported wherein the effect of temperatures upon the rate of deterioration in dry whole milks has been noted. Their results are qualitative in nature only. They state that "the temperature at which the powders are stored proved to be an important factor. Not a great deal of difference was observed between powders stored at 4° and 20°C, but a great difference was observed when powders were stored at 37°C."

EXPERIMENTAL

A commercial sample of dry whole-milk powder was divided into two parts. One part of 1.54 per cent moisture content was divided into six samples, and each was stored at various temperatures ranging from 3° to 30°C.

^* Presented at the meeting of the American Dry Milk Institute, Indianapolis, Ind., October 3, 1925.