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Journal of Dairy Science Vol. 49 No. 7 768-775
© 1966 by American Dairy Science Association ®
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Recent Advances in Improving Dry Whole Milk. A Review

D. E. Mook and A. W. Williams

The Borden Foods Company, Research Centre, Syracuse, New York

ABSTRACT

Technical advances in analytical procedures and processing equipment during the past 15 yr have resulted in better understanding of and means of controlling many of the factors responsible for undesirable characteristics in dry whole milk.

Off-flavor development in the fat phase has been shown to be due to chemical rearrangement of certain component fatty acids to form lactones and methyl ketones; and oxidation of other fat components to produce flavorsome carbonyl compounds responsible for oxidized fat flavors. Special processing and handling can minimize these defects. Off-flavor development due to lactose-protein interaction is not as thoroughly understood, but can be reduced by control of heat effects and moisture and oxygen exposure during storage.

Dispersibility improvements have resulted from use of processing techniques which reduce the effects of migrated fat on wettability and increase porosity of the powder. Effects of fat migration can be minimized by separation of the higher- and lower-melting portions of the component fat by assigning each to its own powder particles; by careful handling of the powder while at a temperature above the melting point of the fat; and by use of surface-active agents. Powder porosity can be increased by agglomeration procedures and use of dryers designed to produce larger particles or more open-bodied powders.

Immediate considerations should concentrate on lactose-protein off-flavor control in dry milks and increased domestic use of these products.






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Copyright © 1966 by the American Dairy Science Association ®.