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Stability of Milk and its Concentrates in Frozen Storage at Various Temperatures¹

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

ABSTRACT

The frozen state is the only form in which milk and its fluid concentrate can be preserved for relatively long periods without changing their characteristic flavor. For the most part, investigators (1, 2, 4, 5, 9) have worked with frozen milk of one concentration or milk stored at one temperature, but direct comparisons are needed covering the practical range of concentration at several temperatures below freezing. On this account and because of increasing interest in these products, the information on the stability of milk and its concentrates in frozen storage should be reexamined and further details should be made available.

Doan and Leeder (5) stored concentrated (3 to 1) milk at + 5, –5 and –15 to –20° F. They did not compare its stability with that of milk of other solids content. Babcock et al. (1), working with milk of normal concentration only, held it at as low as –40° F. for 3 to 4 mo.

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