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Comparison of Flavor and Physical Properties of Foam Spray-Dried Whole Milks Prepared from Concentrates Foamed with Air and with Nitrogen

Dairy Products Laboratory, Eastern Marketing and Nutrition Research Division, USDA, Washington, D. C. 20250

ABSTRACT

Foam spray-dried whole milks prepared from concentrates foamed with nitrogen, air from cylinders, and air from a plant-installed compressor were compared regarding certain physical properties and flavor, initially and after oxygen-free storage for 3 and 6 months at 4C. No evidence was found for variations in either physical properties or flavor attributable to the foaming gas used. It is concluded that air can safely be substituted for nitrogen in preparing foam spray-dried whole milk.