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Journal of Dairy Science Vol. 34 No. 5 412-418
© 1951 by American Dairy Science Association ®
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The Keeping Quality of Whole Milk Powder. II. The Effect of Preheat Temperatures on the Development of Peroxides and Ferricyanide-Reducing Groups under Different Storage Conditions1,2

C. W. Decker, U. S. Ashworth and L. J. Christensen

Washington State College, Pullman

ABSTRACT

With respect to peroxide development, the critical preheat temperature for milk to be dried lies between 160 and 170° F. for a 20-min. holding period. Storage at 85° F. tends to accelerate peroxide development in powder samples having an inadequate preheat treatment of 160° F. However, powder samples made from milk preheated at 170° F. gave slightly lower values at 85° F. than at 45° F. storage, due to greater breakdown of the peroxides at the higher temperature. Nitrogen-packed samples gave very low peroxide values, and samples made from milk with no preheat treatment gave quite low peroxide values which did not increase greatly during storage and were considerably lower than samples made from preheated milk, but were quite rancid in flavor, however.

The acid ferricyanide-reducing groups values were higher at 85° F. storage than at 45° F., and higher in nitrogen- than air-pack at 85° F. The latter result was thought to be due to greater ascorbic acid retention in the nitrogen-packed samples.

FOOTNOTES

1 Scientific paper no. 975, Washington Agricultural Experiment Stations, Institute of Agricultural Sciences, The State College of Washington, Pullman.

2 American Dairy Association Research Grant in co-operation with the Washington State Dairy Products Commission.






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Copyright © 1951 by the American Dairy Science Association ®.