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The Keeping Quality of Whole Milk Powder. III. The Use of Antioxidants—Ascorbic Acid and Sodium Citrate^1,2

Department of Dairy Husbandry, State College of Washington, Pullman

ABSTRACT

The addition of ascorbic acid or sodium citrate at levels of 100 mg. and 0.1 per cent, respectively, per liter of reconstituted milk, did not materially prolong the storage life in air pack of whole milk powders at 85° F. storage. Sodium citrate has a slight synergist effect on ascorbic acid by preserving it in powder samples stored at 85° F. and, when combined with ascorbic acid, increased the storage life of the powder from about 3 mo. to a period of 5 mo. over the control or ascorbic acid alone. The predominating flavor defect was staleness rather than tallowiness as in the control samples, and slightly salty where 0.1 per cent sodium citrate was used.

The degree of off-flavor development was dependent upon the developed Eh values. Powder samples with the same treatment, air-packed and nitrogen-packed, developed off-flavor score losses of 1.0 point at about the same Eh values. The latter, however, required about 9 mo. longer in storage to reach these critical Eh values, which varied with the treatment given.

¹ Scientific paper no. 978, Washington Agricultural Experiment Stations, Institute of Agricultural Sciences, The State College of Washington, Pullman.

² American Dairy Association Research Grant in Cooperation with the Washington State Dairy Products Commission.