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Journal of Dairy Science Vol. 34 No. 8 815-818
© 1951 by American Dairy Science Association ®
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The Deaeration of Raw Whole Milk before Heat Treatment as a Factor in Retarding the Development of the Tallowy Flavor in its Dried Product

George R. Greenbank and Philip A. Wright1

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

ABSTRACT

A greater decrease in oxidation-reduction potential and also a higher concentration of reducing compounds are found in milk deaerated before heat treatment than in milk heated without deaeration.

Deaeration before heat treatment of the raw fluid milk retards the development of the tallowy flavor in the dried product.

FOOTNOTES

1 Deceased.






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Copyright © 1951 by the American Dairy Science Association ®.