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Journal of Dairy Science Vol. 48 No. 5 544-547
© 1965 by American Dairy Science Association ®
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Moisture Content and Flavor Stability of Batch Vacuum Foam-Dried Whole Milk

N. C. Aceto, H. I. Sinnamon, E. F. Schoppet, J. C. Craig, Jr. and R. K. Eskew

Eastern Regional Research Laboratory, USDA, Philadelphia, Pennsylvania

ABSTRACT

Fifteen lots of vacuum foam-dried whole milk, ranging in moisture from 1.1-5.1%, were nitrogen-packed in cans containing 0.3-1.1% oxygen in the headspace gas and stored at 73 F. Samples were taken from storage at intervals and analyzed for flavor, moisture, TBA number, and headspace oxygen over a period of 26 wk. The time in storage before the first significant change in flavor could be detected was found to increase five- to sixfold when the moisture content of the dry milk was above about 2.8%. A statistical monomolecular layer of water (BET monolayer) occurred at a moisture content of 3.95%. In-package desiccation resulted in reduced flavor stability.






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Copyright © 1965 by the American Dairy Science Association ®.