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Flavor of Recombined Milk

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

ABSTRACT

Anhydrous butteroil homogenized into reconstituted nonfat milk powder formed a recombined milk, the flavor score of which was relatively close to that of fresh pasteurized milk. When these milk components were packed in nitrogen and stored at -18 C for six months no change in flavor of the recombined milk was noted. Higher storage temperatures caused changes in the butteroil which resulted in a stale flavor appearing in the recombined material. Recombined products made from butteroil stored at 27 C for two months were judged definitely stale. Molecular distillation at 1 µ pressure at temperatures up to 200 C removed from deteriorated butteroil some but not all of the components responsible for stale flavor. Under the packaging and storage conditions of the experiment, changes in the composition of the nonfat powder were not of sufficient magnitude to affect the flavor of the recombined milks.