The Effect on Flavor of Using Substitute Fats in Dry Whole Milk

Abstract

Flavor deterioration in dry milks made with substitute fats were evaluated and compared with that of dry whole milk. Dried milks were prepared with cottonseed, peanut, soybean and coconut oils and lard. All of these fats were at least partially hydrogenated with the exception of coconut oil which was used in both hydrogenated and unhydrogenated forms. The findings of others that vacuum or gas packed dry whole milk develops a stale flavor, different from oxidized flavor, during early storage was confirmed. This off-flavor produced a substantial drop in the flavor score of both air and vacuum packed dry whole milks during the 1st month of storage. It was not detected in any dry milks containing substitute fats. With the notable exception of coconut fat the substitute fats made dry milks with poor oxidized flavor qualities. Vacuum packed dry milks made with coconut fat, either hydrogenated or unhydrogenated exhibited good flavor after 6 months storage at room temperature.