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Flavor of Evaporated Milk. II. Changes in Flavor on Storage of Evaporated Milk Made by Three Processes¹

Department of Food Science, University of Illinois, Urbana

ABSTRACT

The flavor stability of evaporated milk made by the conventional, high-temperature short-time, and aseptic processes was determined on storage at 10 and 27 C. There was a significant effect of processing on the initial flavor score and on the effect of storage on the product at the two storage temperatures. The aseptic process yielded the best-flavored product initially and it remained the best for about two months at 10 and 27 C storage. After two months the aseptic process showed very little advantage over the high-temperature short-time process. Evaporated milk made by the conventional process had the poorest flavor initially and throughout storage.

¹ A report of work done under contract with the U.S. Department of Agriculture and authorized by the Research and Marketing Act of 1946. The contract was supervised by the Eastern Utilization Research and Development Division of the Agriculture Research Service.

² Present address: Dean Foods Company, Rockford, Illinois.