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Factors Related to the Storage Stability of Foam-Dried Whole Milk. IV. Effect of Powder Moisture Content and In-Pack Oxygen at Different Storage Temperatures

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

ABSTRACT

The flavor stability of foam-dried whole milk powders ranging from 2–5% in moisture content, packed in cans containing gases varying from nitrogen containing 0.2% oxygen to air, and held at storage temperatures ranging from 80 to 0 F was determined organoleptically. Low in-pack oxygen concentrations and low powder moisture content were found to reduce the rate of flavor deterioration at elevated temperatures, whereas high moisture levels favored flavor stability at moderately low storage temperatures. This stabilizing effect of moisture became more significant as the oxygen in the pack increased. This effect was not observed at 0 F. Actually, storage at this temperature seemed undesirable in the presence of oxygen. From the study it was concluded that the parameters used in this investigation could be manipulated to maintain an acceptable level of flavor in foam-dried whole milk powder during six months of storage.