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Removal of Oxygen from Evaporated Milk with Glucose-Oxidase¹

Department of Dairy Industry, University of California, Davis

ABSTRACT

Oxygen was removed from evaporated milk with glucose-oxidase by incubating and agitating it for from 24 to 48 hr. Oxygen was decreased below 0.002-ml. per can of evaporated milk with glucose-oxidase at 40° F. for 40 hr. Levels of 0.004-ml. per can were obtained by processing the milk in carbon dioxide. These low oxygen levels did not affect the browning of milk by sterilization and storage. Editor.

Previous studies (5) have indicated that the color and flavor of evaporated milk after sterilization are significantly improved by reducing the oxygen content. Methods of reducing oxygen and of determining its traces have recently been improved. In the present study, oxygen was reduced to much lower levels than those previously obtained (5). This was done by using enzyme glucose-oxidase or by keeping the evaporated milk in a gas of low oxygen content during processing.

EXPERIMENTAL PROCEDURE

Determination of oxygen. The total oxygen in a can of evaporated milk seems to be the best quantity to consider in determining the role of oxygen in the development of color and flavor during sterilization and storage.

¹ This study was supported in part by funds from the California Dairy Industry Advisory Board.

² Present address: Eastern Utilization Research Branch, USDA, Washington, D.C.