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Comparison of Baking Quality of Frozen Condensed and Spray-Dried Skimmilk

Eastern Utilization Research Branch, Agricultural Research Service, USDA, Washington, D. C.

ABSTRACT

Skimmilks condensed to 4:1 and 5:1 became extremely unstable when stored for long periods at -17° and at -27° C. These milks developed high viscosity, poor texture, and undesirable appearance. The high-heat treatment caused higher viscosities in otherwise similar skimmilks. The lower (-27° C.) storage temperature delayed the rate of denaturation of the condensed skimmilk. These milks were entirely unsatisfactory from the beverage standpoint.

The temperature of storage caused no improvement or impairment in baking quality as determined by dough characteristics, texture of crumb, and loaf volume of bread. High-heat-treated (82° C. for 30 minutes) skimmilk solids, preserved in a frozen or dried state, produced larger loaf volumes than corresponding low-heat (62° C. for 30 minutes) skimmilk solids. Heat treatment was the primary factor in determining baking quality. The slightly greater loaf volumes obtained with skimmilk solids stored in a dried instead of in a frozen condensed state indicate some advantage in preserving skimmilk solids in this form.