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The Keeping Quality of Samples of Commercially Dried Milk Packed in Air and in Inert Gas^*

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

ABSTRACT

The primary cause for the spoilage of dried milk is the autoxidation of the fat. The rate of autoxidation varies with the quality of the milk; the moisture, copper, and iron content; the method of processing; the temperature of storage; and the oxygen content of the atmosphere of the container.

With the advent of the war a special need arose for dried milk that would remain in good condition for at least six months to one year under severe conditions of handling and storage. At that time some of the dried milks were packaged in air and some in inert gas or gases.

Among the questions which confronted the potential users of large quantities of the product as well as manufacturers, were (a) what is the general keeping quality of commercial dried milk at different temperatures of storage; (b) how can the keeping quality of dried milks be predicted; and (c) to what extent can the keeping quality be augmented by packing the product in an inert gas?

^* Data presented at 39th Annual Meeting of American Dairy Science Association, June 20–22, 1944, Columbus, Ohio; and at the Technical Conference of the Dry Whole Milk and Ice Cream Mix Industry under the auspices of the Q.M.C. Subsistence Research and Development Laboratory, January 23–25, 1945, Chicago, Illinois.