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Heating as a Means of Preventing an Oxidized Flavor in Milk during Frozen Storage¹

Bureau of Dairy Industry, Agricultural Research Administration, U. S. D. A., Washington, D. C.

ABSTRACT

Evaporated milk does not develop an oxidized, tallowy, or cappy flavor similar to that encountered in market milk. During sterilization (115° C. for 15 min.), reducing substances are formed and a cooked or caramelized flavor is produced so that, even though the reactions leading to formation of the off-flavor could take place, the off-flavor would be masked. Furthermore, enzymes which might play a role in the development of this off-flavor would be inactivated by the high heat treatment (5). It follows that there is a heat treatment between that of pasteurization and sterilization below which an oxidized flavor may develop and above which it will not develop.

During the commercial preparation of homogenized market milk, the raw product may be held at temperatures as high as 155° F. (68.3° C.) for 30 min. instead of at 143° F. (61.6° 0.) for 30 min., a minimum heat treatment recommended under the United States Public Health Service definition of pasteurized milk (7).

¹ This work was done with funds from the Research and Marketing Act of 1946.