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 Keeney, M. Search for Related Content PubMed Articles by Keeney, M.

Chemical Characterization of Off-Flavors in Concentrated and Nonfat Dried Milk¹

Department of Dairy Science, University of Maryland, College Park

ABSTRACT

The appearance of this subject on the program would indicate that we may still have some flavor problems in nonfat products. This is in contrast to Mann and McIntire (8), who found no difference in the flavor acceptability of instant and noninstant NFDM, either initially or after storage conditions stated to be equivalent to 1 yr at room temperature. The reported hedonic scale (0–9) ratings of flavor were: noninstant NFDM, 5.6 initially and 5.6 after storage; instant NFDM, 5.6 initially and 5.5 after storage.

It was stated that the purpose of the study was to determine whether the instantizing process influenced the flavor quality of NFDM in respect to consumer use. The appearance of this statement is unusual in light of the fact that no consumers were used in the study. All of the flavor evaluations were made by members of the technical staff of the research laboratory. They observed significant differences in thiobarbituric acid (TBA) and acid ferricyanide values in the powders, as a result of instantizing and storage.

¹ Presented at the Fifth Milk Concentrates Symposium, University of Illinois, October 18 to 19, 1961.