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Effects of Processing on Liquid Infant Milk Formulas. II. Products Stored Six Months¹

Department of Food Science and Nutrition, The Ohio Agricultural Research and Development Center, Columbus 43210

ABSTRACT

Storage stability was measured for ready-to-feed milk-based infant formula products prepared with high-heat or low-heat nonfat dry milk or condensed skim milk and processed under commercial conditions with or without ultra high temperature short time treatment. After 6 mo storage at ambient temperature, all formulas retained their normal appearance with no apparent gelation or wheying-off although at least slight sediment was in all products. Sediment formation was pronounced in products made with low-heat nonfat dry milk and condensed skim milk when processed with ultra high temperature short time treatment. Chemical analyses showed that storage-induced sediments were composed, in part, of calcium, phosphorus, and nitrogen. Electrophoretic characterization revealed that all products and sediments contained similar degrees of heat-altered and aggregated whey proteins and caseins. Hydroxymethylfurfural decreased with storage time in all products to about the same degree.

¹ Journal Series Article No. 13:78, Ohio Agricultural Research and Development Center.

² Columbus, OH.

³ School of Family Studies and Consumer Sciences, San Diego State University, San Diego, CA 92182.

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