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Effects of the Cold Storage Temperature, Heat Treatment, and Homogenization Pressure on the Properties of Frozen Condensed Milk

Division of Dairy Research Laboratories, Bureau of Dairy Industry, U. S. Department of Agriculture

ABSTRACT

The effects of freezing on whole milk and condensed milk have been studied by numerous investigators. Webb and Hall (1) studied primarily the physical effects of freezing and storage, and suggested the use of frozen condensed milk as a source of fresh market milk where the latter is expensive or not available. More recent studies of the freezing of milk and milk products have been made by Baldwin and Doan (2), Doan and Baldwin (3), Doan and Featherman (4), and Heiss (5).

The work of Webb and Hall has been extended in order to ascertain more in detail the desirable features of the process for preparing and preserving frozen condensed milk. Concentration milks of not more than 8.0 per cent fat content were prepared, and the factors investigated were those which must be considered in the commercial development of frozen condensed milk.

EFFECT OF STORAGE TEMPERATURE

The milk was produced by the Bureau of Dairy Industry herd at Beltsville, Maryland, and handled in the dairy plant there.