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Effect of Condensing on the Development of Oxidized Flavor

Department of Dairy Husbandry, University of Illinois, Urbana, Illinois

ABSTRACT

In previous work done at this station by Tracy (1) on the manufacture of bottled concentrated whole milk, it was observed that the oxidized flavor which frequently occurred in regular milk did not develop in the concentrated milk, even though no effort was made to exclude air from the samples after condensing. In 1938, Guthrie, Hand and Sharp (2) reported that the destruction of ascorbic acid and the development of oxidized flavor could be largely or completely prevented by the removal of oxygen from the milk by treating under vacuum. The following study was made to determine more exactly the role of the condensing process in the prevention of the oxidized flavor.

METHODS

All samples of whole milk were standardized to four per cent fat and then pasteurized by heating to 143° F. for 30 minutes in a stainless steel vat. The milk was condensed in either a small laboratory glass condensing unit or in a three-foot stainless steel condensing pan.¹

¹ Although all the data given in this paper were taken from experiments in which the large vacuum pan was used, substantially the same results were obtained with the small laboratory condensing unit.