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Baking Properties of Frozen Condensed Skimmilk

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

ABSTRACT

That the casein complex of concentrated skimmilk slowly undergoes denaturation during frozen storage has been recognized for some time (4). Denaturation, which is manifested by the appearance of flakes and is followed by separation of insoluble curdy particles in the thawed product, is retarded by storage at low temperatures (1) and the addition of cane sugar (2).

Frozen condensed skimmilk, when properly frozen and thawed, was found to be a satisfactory source of serum solids for ice cream (3). However, little attention has been given to the utility of this thawed skimmilk in the making of bread, where milk solids are known to be beneficial not only from a nutritive standpoint but also because of improvements in color, texture, and shape of the finished loaf. If thawed condensed skimmilk containing the casein complex in its denatured as well as its natural state should prove to be a satisfactory source of nonfat milk solids in bread, then the value of frozen storage as a means of preserving these solids would be greatly enhanced. Thus, a company with milk concentrating equipment and refrigeration facilities, but no dryer, would be able to preserve surplus skimmilk for baking, as well as for ice cream making and possibly other uses, from the period of maximum milk production to the time when there is a shortage of this commodity. It was with this in mind that the following study of the baking properties of frozen condensed skimmilk was made.