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Effect of Oxygen Removal Technique on Flavor Stability of Low-Heat Foam Spray Dried Whole Milk

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

ABSTRACT

Oxygen-removal techniques, before gas packing, have been examined with the view of stabilizing the flavor of low-heat foam spray dried whole milk during storage. Holding 18 hr under a pressure of 1 mm, then packing in nitrogen (0₂ < 0.002%), reduced but did not completely eliminate development of oxidized flavor in the product during six months of storage at 4 C. This treatment was effective for stabilizing the flavor of foam vacuum dried whole milk. Oxidized flavor development in stored foam spray dried whole milk was eliminated by packing the powder in cans containing a noble metal catalyst pellet plus nitrogen containing 5% hydrogen. The catalyzed reaction between hydrogen and oxygen to form water rapidly reduced the oxygen in the packs to 0.001% or less. Holding the powder 15 min at 1 mm pressure before filling cans with the N₂ + H₂ mixture was sufficient to effectively pack both types of foam dried material. Difficulties encountered in producing low oxygen content packs apparently relate to milk powder particle structure.