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Some Changes in Dry Whole Milk during Storage¹

Divisions of Dairy Husbandry and Agricultural Biochemistry, University of Minnesota, St. Paul Campus

ABSTRACT

The following non-lipid changes occur in dry whole milk during storage: development of a stale or burnt feathers flavor, production of acid ferricyanide and indophenol reducing substances, production of carbon dioxide, utilization of oxygen, production of water, production of extractable fluorescent materials, browning, loss of lactose, increase in acidity and loss in protein solubility. All of these changes increase in rate with increase in moisture content and temperature but appear to be relatively unaffected by oxygen.

The rate of change in those variables for which adequate data were obtained increased logarithmically with increase in the vapor pressure of the water in the system, at least during the initial stages.

¹ Paper No. 2416 Scientific Journal Series, Minnesota Agricultural Experiment Station, St. Paul.

² Now Professor of Dairy Husbandry, University of Nebraska.