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Some Observations on the Keeping Quality of Spray-Dried Whole Milk Stored at Room Temperature

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

ABSTRACT

Oxidative deterioration of dried whole milk powder has been commonly attributed to the oxidation of the fat fraction. Our knowledge of the specific reactions involved is not complete, but the research work of various investigators has indicated that copper contamination of the milk and certain factors in processing, packing, and storage of whole milk powder are related to the shelf life of the product.

REVIEW OF LITERATURE

Holm and Greenbank (7) concluded from studies on the susceptibility of pure butterfat to oxidation that the quality of the milk from which the powder is made determines to some extent the keeping quality of the powder.

Forewarming the milk at higher than the ordinary preheating temperature (83° C. for 30 minutes) was found by Holm, Greenbank and Deysher (9) to improve the keeping quality of the powder, which is consistent with the findings of Jack and Henderson (11). Hollender and Tracy (6) have indicated that powder made from milk heated to 170° F. for 30 minutes is less likely to develop an oxidized flavor during storage than that made from milk heated to a higher (190° F.) or lower (150° F.) temperature for the same length of time.