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Frozen Homogenized Milk VI. The Use of Stabilizers in Frozen Homogenized Milk

Veterinary Division, Army Medical Center, Washington 12, D. C.

ABSTRACT

According to Tressler and Evers (10), the freezing of whole milk and condensed milk is not being practiced on any large commercial scale, but since there is a growing demand for this product the industry should develop into a sizable one. The use of frozen homogenized milk to supply fresh milk to patients on hospital ships during World War II (1) has caused considerable interest in this product. However, there are two major problems which must be overcome before homogenized milk can be held for long periods of time in the frozen state before use. They are the development of methods for the preservation of flavor quality and the prevention of separation of the milk solids which is evident, at times, on thawing.

While the use of stabilizers in ice cream and evaporated milk is widespread, reports of their use in frozen homogenized milk have not been found. However, Seekles and Smeets (9) report that the stabilization of milk without altering its pH may be affected by adding certain subastances which cause the activity of the calcium ions to decrease.

¹ Formerly Lietenant Colonel, SnC, AUS. Present address, Dairy Branch, production Marketing Administration, U. S. Department of Agriculture.