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Sensory Quality of Nonfat Dry Milk after Long-Term Storage¹

Department of Nutrition and Food Sciences, Utah State University, UMC 87, Logan 84322

ABSTRACT

Nonfat dry milk was stored under various conditions to determine the effects of temperature, packaging, atmospheric gases, and form of milk on the sensory quality of the stored product. Nonfat dry milk was significantly affected by storage temperature during long-term storage. Nonfat dry milk held at 32°C for 6 mo began to develop off-flavors and by 24 mo was considered unacceptable when evaluated by a trained sensory panel. After 4-yr storage nonfat dry milk samples stored at 21°C were rated unacceptable by the panelists. Storage at 10°C resulted in minimal flavor changes in 52 mo. After 4-yr storage, nonfat dry milk samples stored in Polybags were statistically less acceptable than samples stored in cans. The form of milk (instant or regular) did not affect the length of time nonfat dry milk could be stored. Unacceptability of samples was due to an oxidized/stale flavor.

¹ Utah State University Agricultural Experiment Station Journal Paper No. 3020.

² Manchester Memorial Hospital, Manchester, CT 06040.

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