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 Bell, R. W. Articles by Tittsler, R. P. Search for Related Content PubMed Articles by Bell, R. W. Articles by Tittsler, R. P.

Effect of L-Ascorbic Acid on the Flavor Stability of Concentrated Sweetened Cream

Dairy Products Laboratory Eastern Utilization Research and Development Division U. S. Department of Agriculture Washington, D. C.

ABSTRACT

In an earlier paper (1) it was shown that adequate deaeration improves the flavor stability of concentrated sweetened cream during storage for six months at 40 to 70 F. The effect of L-ascorbic acid on the flavor of dairy products has been reviewed recently (2). The present paper presents information on the relative effectiveness of L-ascorbic acid (vitamin C) in stabilizing the flavor of this product at various temperatures.

Preparation of concentrated sweetened cream. Milk was held 15 sec at 170 F in a Mallory tubular heater,¹ cooled to 130 to 135 F and separated. The cream was standardized to 65% fat. On blending 100 lb of this cream, 52 lb of sucrose and 10 lb of low heat nonfat dry milk, concentrated sweetened cream containing approximately 40% fat, 32% sucrose, 20% water, and 8% milk solids-not-fat was obtained.

L-ascorbic acid, as a concentrated water solution, was added to the concentrated sweetened cream before the latter was heated to 200 F for 15 sec.