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368. Deterioration on storage of dried skim milk

Published online by Cambridge University Press:  01 June 2009

Kathleen M. Henry ,
S. K. Kon ,
C. H. Lea  and
J. C. D. White
Kathleen M. Henry
Affiliation:
National Institute for Research in Dairying, University of Reading
S. K. Kon
Affiliation:
National Institute for Research in Dairying, University of Reading
C. H. Lea
Affiliation:
Low Temperature Station for Research in Biochemistry and Biophysics, Cambridge
J. C. D. White
Affiliation:
Hannah Dairy Research Institute, Kirkhill, Ayr
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Extract

1. Three spray-dried separated milk powders with moisture contents of 2·9, 4·7 and 7·3% (3 hr. air oven) or 3·0, 5·0 and 7·6% (20 hr. vacuum oven) were packed in air and in almost pure nitrogen, in gas-tight cans, and stored at 20·0, 28·5 and 37° C, for a period of nearly 2 years.

2. The powders were examined at intervals for palatability, colour, pH, equilibrium relative humidity (indicating crystallization of the lactose), conversion of β-lactose to α-lactose hydrate, decrease in total soluble lactose, absorption of oxygen, production of carbon dioxide, solubility in water at 20 and at 50 or 60° C, changes in the distribution of soluble nitrogen, reducing power towards potassium ferricyanide, base-binding capacity, formol titration, weight of the undialysable fraction, free amino-nitrogen by the Van Slyke method, sugar attached to the protein, and bacterial content.

Type
Original Articles
Information
Journal of Dairy Research , Volume 15 , Issue 3 , August 1948 , pp. 292 - 363
Copyright
Copyright © Proprietors of Journal of Dairy Research 1948

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