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Results of Preliminary Experiments Upon the Effect of Separating, or Clarifying, and Pasteurizing of a Milk Upon the Keeping Quality of Its Milk Powder

Research Laboratories, Bureau of Dairy Industry, United States Department of Agriculture, Washington, D. C.

ABSTRACT

In a previous report of work from these laboratories (1)¹it has been shown that the treatment such as evaporation and homogenization, received by a milk previous to manufacture into powder produces marked changes in keeping quality. The results reported also seemed to show that increased fat content lowered the keeping quality.

The observation has been made that powdered cream possesses a keeping quality superior to that of a whole-milk powder. This appears contrary to the results reported in the publication cited.

In seeking an explanation for this, it seemed probable that the only factor wherein cream differs from whole milk is that it has gone through a centrifuging process, or has been clarified, whereas whole milks do not always get this treatment prior to the drying process. There was a probability also that the removal of slime, containing leucocytes and various enzymes, might have some effect upon the susceptibility of the fat to oxidation.

¹ Presented at the Meeting of the American Dry Milk Institute, Indianapolis, Indiana, October 3, 1925.