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The Relation of the Use of Certain Antioxidants and Methods of Processing to the Keeping Quality of Powdered Whole Milk^*

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

ABSTRACT

The manufacture and utilization of dry milk has greatly increased in recent years as shown by the following production figures of the U. S. Department of Agriculture for the United States:

Because milk in its natural form is such a perishable product, the commercial possibilities of dried milk products of good keeping quality have attracted the attention of dairy investigators for a number of years. The use of powdered whole milk and cream has been limited somewhat by certain problems connected with the satisfactory preservation of these products. For example, under certain conditions of storage powdered milk loses its original fresh flavor, decreases in solubility and frequently darkens in color. The most important off-flavor that may develop during storage of dried milk is one involving a chemical change in the butterfat and is termed tallowy or oxidized. The primary purpose of this study was to determine to what extent the antioxidants that have been found to retard or prevent the development of the oxidized flavor in fluid milk products would produce similar results in powdered whole milk.

^* This study was made possible by a fellowship granted the senior author by the Dairy Industry Supply Association.