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Factors Related to the Flavor Stability During Storage of Foam-Dried Whole Milk. III. Effect of Antioxidants

Dairy Products Laboratory, Eastern Utilization Research and Development Division, USDA, Washington, D. C.

ABSTRACT

The storage stability of vacuum foam-dried whole milk powder containing antioxidants was studied organoleptically. The relative effectiveness of antioxidants in reducing flavor deterioration in stored samples was found to decrease in the following order: lauryl gallate, propyl gallate, nordihydroguaiaretic acid, ascorbyi palmitate, butylated hydroxy anisole, ascorbic acid, dihydroquercetin, sodium diethyldithiocarbamate, thiodipropionic acid, quercetin, dilaurylthiodipropionate.

Largest flavor stabilizing effects in samples stored at 80 F for six months were observed in air packs. Statistical analysis of the data showed that only dihydroquercetin, ascorbic acid, ascorbyi palmitate, or sodium diethyldithiocarbamate produced significant improvement of the flavor scores of powders packed in nitrogen containing 0.1 or 1.0% oxygen.

None of the antioxidants tested allowed the production of powders with greater stability than those obtained by drying milk heated at 165 F for 30 min.