HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Litman, I. I. Articles by Ashworth, U. S. Search for Related Content PubMed Articles by Litman, I. I. Articles by Ashworth, U. S.

Insoluble Scum-Like Materials on Reconstituted Whole Milk Powders¹

Department of Dairy Science, State College of Washington, Pullman

ABSTRACT

If whole milk powder is reconstituted soon after manufacture, visibly the the product can hardly be distinguished from fresh homogenized milk. But if reconstitution is delayed, a deterioration in solubility may be observed within a few days, especially if the powder is held at about 85° F. Typical solubility defects described by Wilster (6) are, formation of surface scum, adherence to the container of undispersed particles, and appearance of distinct top and bottom layers after reconstituted milk has been undisturbed for several hours in the refrigerator.

Surface scum coats the sides of the container, giving reconstituted milk a displeasing appearance: This defect may be delayed several months if the powder is refrigerated. The defect is not found in skimmilk powders.

This investigation of scum development was undertaken to obtain information that might lead to increasing the storage life of whole milk powder. Attention was directed to the free-fat content as it might influence the formation of an insoluble fat-protein complex in milk powder.

¹ Scientific Paper No. 1521, Washington Agricultural Experiment Stations, Pullman. Project No. 783.

² Present address: University of California, Davis.