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Characteristics of a Sweetened Fluid Concentrated Milk Product as Affected by Processing and Storage Conditions¹

Department of Dairy Technology, The Ohio State University, Columbus

ABSTRACT

The storage of milk fat in the form of frozen cream and of solids-not-fat as frozen condensed skimmilk is a common practice in the commercial dairy industry. These products, however, are likely to develop certain major defects during storage, such as oxidized and stale flavors and physical changes in fat and protein dispersion.

Within recent years, limited attention has been given to the preparation and storage of a concentrated milk product which could be stored under refrigerated, but not necessarily freezing, conditions and would not be subject to the usual physical and chemical changes (3, 5). Johnson and Olson (3) studied a concentrated ice cream mix containing 23% milk fat and 80% total solids and found it to be completely satisfactory after 6 months storage at 50° F. and after 1 year at 0° F.

Olson (5) prepared two products, each containing 40% milk fat and 20% milk solids-not-fat. One was obtained by standardizing 47% cream to 40% with nonfat dry milk solids, and the other was prepared by condensing a 15% cream to 40% milk fat.

¹ Technical Paper 7-55, Department of Dairy Technology, The Ohio State University.

² Present address: Virginia Polytechnic Institute, Blacksburg.