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Stale Flavor Components in Dried Whole Milk. I. The Distribution of Stale Flavor Between Fractions of Reconstituted Stale Whole Milk Powder

Department of Food Technology, University of Illinois, Urbana, Illinois

ABSTRACT

Dried whole milk was prepared without homogenization and at low spray pressure in order to facilitate fractionation of the reconstituted milk. The powder was stored under varied conditions to insure a continuous supply of stale dried whole milk for this study.

Reconstituted stale dried whole milk was separated mechanically into cream and skim milk at various temperatures of separation and rates of flow. The cream was churned into butter and buttermilk or washed with distilled water until it oiled off. The butter was melted, centrifuged and filtered, all at 40° C, to yield butter oil and butter plasma.

The relative concentration of the stale-flavor component in the various fractions was determined by establishing the threshold concentration of the stale fraction when blended with an appropriate non-stale product to the approximate composition of the original whole milk.

In all determinations made on the whole milk, cream, washed cream, butter and butter oil, the stale-flavor component appears to be distributed between these fractions according to their milk-fat content and therefore is concentrated in the milk-fat phase.