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Manometric Measurement of the Gas Desorbed from Vacuumized Whole Milk Powder

Department of Food Technology, University of Illinois, Urbana

ABSTRACT

A manometric method is presented for the determination of the amount of gas held and the composition of the gas desorbed from vacuumized whole milk powder. The amount of sorbed gases in dried milk varied with the methods of preparation and packaging. When freshly made powder was vacuumized after drying, the per cent oxygen in the gas desorbed from powder was higher than that of ordinary air. Upon exposure of powder to air for 24 hours before vacuumizing, the per cent oxygen in the gas desorbed was less, but not lower than the per cent oxygen in normal air. The total volume of oxygen held per gram of powder was increased by exposure of powder to air for 24 hours before vacuumizing. The composition of the gas desorbed and the total quantity of gas per gram of powder could be varied by saturating the milk with carbon dioxide before drying. This would lend support to the belief that, at least in part, the source of the gas entrapped in powder is the gas dissolved in milk.

¹ Present address: Dean Milk Company, Rockford, Illinois.