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Physical and Flavor Stability of Frozen Milk Dialyzbd Against Simulated Ultrafiltrates

Agricultural Products Utilization Section, Department of Animal Science, Montana State College, Bozeman

ABSTRACT

Frozen milk and its 3:1 concentrate were stored 30 wk at 15 F without caseinate instability by conditioning their composition as follows:

1. About 50% lactose was removed by dialysis against a simulated milk ultrafiltrate of average composition devoid of lactose.
   
2. Soluble calcium partially removed by dialysis against an ultrafiltrate devoid of calcium.
   

Method (b) gave a stable product for 30 wk at 15 F even in the presence of 20% lactose.

Partial removal of phosphorus promoted instability, indicating that precipitation of Ca₃(PO₄)₂ in frozen milk and its interaction with the caseinate micelle is not the main factor responsible for instability.

Delactosed milk had a flat flavor that can be corrected by adding the balance of lactose upon reconstitution. Milk with part of its calcium removed by dialysis against an ultrafiltrate had a flavor comparable to normal milk. Delactosed milk did not have the strong oxidized flavor developed in regular milk and its concentrate. This is due to removal of proxidant copper by dialysis. Adding 1 ml 0.00045 M neocuproine to chelate copper prevented the development of oxidized flavor in nondialyzed milk.