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Journal of Dairy Science Vol. 31 No. 7 517-522
© 1948 by American Dairy Science Association ®
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The Keeping Quality, Solubility and Density of Powdered Whole Milk in Relation to some Variations in the Manufacturing Process. I. Keeping quality1

Louis J. Manus2 and U. S. Ashworth

Division of Dairy Husbandry, State College of Washington, Pullman

ABSTRACT

The volume of whole milk powder manufactured in the United States greatly increased during World War II. This product has not always been well accepted because under certain conditions it is subject to chemical or physical deterioration which may affect its palatability and reconstitutability in a relatively short period of time.

Many of the basic factors involved in the appearance of storage defects in whole milk powder are well known. However, further study is necessary to increase existing knowledge of the causative factors and thus to increase the shelf-life and consumer acceptance of whole milk powder.

REVIEW OF LITERATURE

A review of the literature indicates that high preheating temperatures of milk improve the keeping quality of powdered whole milk. The treatments reported as giving the best results varied considerably in the temperature-time ratio employed. The following heat treatments have been reported as beneficial in the production of whole milk powder of good keeping quality: 170 to 181° F. for 30 minutes (10, 11, 13, 24); 175° F. for 15 minutes (15); 190 to 195° F., without statement regarding time of exposure (20); 190° F. for 20 seconds, followed by a holding period of 2 to 3 minutes at a slightly lower temperature (17, 22); 220° F. for 10 seconds (15); and 250° F. for 1 second (24).

FOOTNOTES

1 Published as Scientific Paper no. 751, College of Agriculture and Agricultural Experiment Stations, Institute of Agricultural Sciences, State College of Washington.

2 Submitted in partial fulfillment of the requirements for the Ph.D., The State College of Washington.






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Copyright © 1948 by the American Dairy Science Association ®.