Factors Related to Flavor Stability of Foam-Dried Milk. II. Effect of Heating Milk Prior to Drying

Abstract

The flavor of stored samples of vacuum foam-dried whole milk powders from milk heated prior to drying was determined organ-oleptically. Heating milk at 165 F for 30 min., 170 F for 6 min. and 195 F for 15 sec. stabilized the flavor of air-packed samples during 6 mo. of storage at 80 F. These treatments had little or no effect on flavor stability of samples packed in N2 containing either 1.0 or 1.1% O2. As oxidative deterioration during storage was checked by heat treatments in excess of pasteurization requirements, increased cooked flavor in and staling of the dried products was noted.