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Journal of Dairy Science Vol. 31 No. 4 255-268
© 1948 by American Dairy Science Association ®
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A Study of the Browning Reaction in Whole Milk Powder and Ice Cream Mix Powder1

N. P. Tarassuk and E. L. Jack

Division of Dairy Industry, University of California, Davis

ABSTRACT

The conditions with respect to moisture content of powder, temperature of storage, and level of oxygen in gas-free space of container, as they may affect the browning of dry milk and ice cream mix powder as a result of aging, are given. The changes accompanying the browning, such as production of carbon dioxide, uptake of oxygen, increase in reducing groups, decrease in solubility and development of caramelized flavor, have been studied, and the extent of these changes in relation to the degree of browning is presented.

The darkening or browning of dry milk and ice cream mix powder, unlike some other dehydrated foods, is not related to the usual storage deterioration in flavor. The most common defective, storage flavors of dry milk are the stale and the oxidized flavors. The development of these flavors in milk and ice cream mix powder is not the result of incipient browning.

In fact, it appears that the products of browning reaction inhibit the development of these flavors. Browning is accompanied by a development of a specific flavor, a caramelized flavor.

The browning does not take place in dry milk or ice cream mix powder when the above products are stored at 40° C. or lower if their moisture content is below 4 per cent.

FOOTNOTES

1 The subject matter of this paper has been undertaken in cooperation with the Quartermaster Corps Committee on Food Research.






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Copyright © 1948 by the American Dairy Science Association ®.