DRIED MILK POWDER: VI. THE EFFECT OF GAS- AND VACUUM-PACKING ON KEEPING QUALITY

1946 ◽  
Vol 24f (6) ◽  
pp. 445-449
Author(s):  
Jesse A. Pearce ◽  
W. A. Bryce
Keyword(s):  
Carbon Dioxide ◽  
Degradation Products ◽  
Milk Powder ◽  
Skim Milk ◽  
Inert Gases ◽  
Whole Milk ◽  
Keeping Quality ◽  
General Improvement ◽  
Packing Process

Skim (1% fat) and whole (26, 28, and 30% fat) milk powders (2% moisture) from two plants were packed in air, carbon dioxide, nitrogen, 80% carbon dioxide and 20% nitrogen, 20% carbon dioxide and 80% nitrogen, and under vacuum, and stored for 12 months at 80° F. Quality was assessed by a tasting panel of 14 persons. Packing in an inert gas or under vacuum effected a general improvement in the quality of skim-milk powders. This was attributed to removal of volatile degradation products during the packing process and early storage. The storage life of whole milk powders was increased from a maximum of three months when packed in air to nine months when packed in inert gases or vacuum.

DRIED MILK POWDER: IV. THE EFFECT OF STORAGE TEMPERATURE, MOISTURE CONTENT, AND PLANT SOURCE ON THE KEEPING QUALITY OF MILK POWDERS OF DIFFERENT FAT LEVELS

1946 ◽  
Vol 24f (1) ◽  
pp. 61-69 ◽  
Author(s):  
W. A. Bryce ◽  
J. A. Pearce
Keyword(s):  
Moisture Content ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Skim Milk Powder ◽  
Moisture Contents ◽  
Butter Fat ◽  
Whole Milk ◽  
Keeping Quality

Milk powders with fat contents of 1, 26, 28, and 30% from two plants were tempered to moisture contents of 2, 3, and 5% and stored for periods up to 16 weeks at temperatures of from 40° to 140° F. Appreciable deterioration, assessed by palatability, occurred in the whole milk powders stored at temperatures of 60° F. and higher, and there was considerable difference in the stability of powders from the two plants. For both plants, the keeping quality of powders of 26 and 28% of butter fat was equal. At 80° F. and lower, the powder containing 30% of butter fat was more stable than the 26 and 28% powders from the same plant, but at higher temperatures the 30% powder deteriorated more rapidly. At 80° F. the average decrease in palatability of whole milk powders with 2% moisture was two palatability units. The palatability of the skim-milk powder increased greatly at all temperatures during the early part of the storage period, but later decreased at temperatures of from 100° to 140° F. Skim-milk powder of 2% moisture stored at 80° F. had a palatability score 2.5 units higher than the initial score. In general, a moisture content of 3% was preferable to moisture contents of 2 and 5% for both whole and skim-milk powders. The differences in stability of powders from different plants were enhanced by increased moisture contents and higher storage temperatures.

THE KEEPING QUALITY OF DEHYDRATED MIXTURES OF EGG AND MILK

1946 ◽  
Vol 24f (1) ◽  
pp. 70-76 ◽  
Author(s):  
Jesse A. Pearce ◽  
W. A. Bryce ◽  
Joan Whittaker ◽  
H. Tessier
Keyword(s):  
Carbon Dioxide ◽  
Beneficial Effect ◽  
Milk Powder ◽  
Storage Life ◽  
Carbohydrate Content ◽  
Added Sugar ◽  
Fluorescence Measurements ◽  
Similar Protein ◽  
Keeping Quality

The storage life of a dehydrated mixture of egg and milk, when assessed by both palatability and fluorescence measurements, was shorter than the life of milk powder of similar protein, fat, and carbohydrate content. Increased quantities of egg in the mixture decreased the quality of the mixture, both initially and during 16 weeks' storage. These effects were noticeable at all temperatures studied between 40° and 140° F. but were most marked above 80° F. After 16 weeks at 80° F., material packed under carbon dioxide usually had better palatability than the air-packed products. The effect of added sugar was most noticeable at 120° and 140° F. Lactose had a slightly beneficial effect; sucrose was more effective.

462. The keeping quality of composite milk

1952 ◽  
Vol 19 (1) ◽  
pp. 63-71 ◽  
Author(s):  
J. Babad ◽  
A. Shenhav-Hetman
Keyword(s):  
Milk Powder ◽  
Skim Milk ◽  
Raw Milk ◽  
Skim Milk Powder ◽  
Keeping Quality ◽  
Better Than

The keeping quality of various mixtures, made up of raw milk and skim milk-powder in varying proportions, has been studied. It has been found that the keeping quality of unpasteurized samples containing milk powder was slightly better than that of raw milk. The keeping quality of the pasteurized mixtures was satisfactory during the time of storage for 40 hr. at 23 and 18° C. and for 60 hr. at 10° C.

DRIED MILK POWDER: VII. THE EFFECT OF SEASON OF PRODUCTION ON KEEPING QUALITY

1947 ◽  
Vol 25f (1) ◽  
pp. 13-17
Author(s):  
Jesse A. Pearce ◽  
W. A. Bryce
Keyword(s):  
Storage Temperature ◽  
Milk Powder ◽  
Skim Milk ◽  
Storage Period ◽  
Quality Changes ◽  
Whole Milk ◽  
Keeping Quality

Milk powders of 1% butterfat content, produced in the fall of the year, had higher initial palatability scores than similar powders prepared in the spring.. The skim milk powders from fall milk decreased in quality throughout a storage period of 16 wk. at temperatures of 80°, 100°, or 120° F. Similar powders from spring milk stored at 80° F. increased in quality throughout the storage period while those stored at 100° and 120° F. first increased and then decreased in quality. Powders of 26 or 28% butterfat, produced in the spring or in the fall, had equal initial palatability scores and when stored deteriorated equally. Fail milk powder containing 30% butterfat was better initially than the comparable spring sample, but, when stored, quality changes in both types were about equal. At each storage temperature all whole milk powders deteriorated at about the same rate.

Improvement in the quality of the dried fermented milk product, oggtt

1987 ◽  
Vol 54 (3) ◽  
pp. 429-435 ◽  
Author(s):  
Ibrahim M. Al-Ruqaie ◽  
Hamza M. El-Nakhal ◽  
Ahmed N. Wahdan
Keyword(s):  
Arabian Peninsula ◽  
Milk Powder ◽  
Skim Milk ◽  
Fermented Milk ◽  
Skim Milk Powder ◽  
Milk Product ◽  
Keeping Quality ◽  
Reconstituted Milk ◽  
Fermented Milk Product

SummaryOggtt is a dried fermented milk product made and marketed primitively under uncontrolled conditions in the Arabian peninsula. By applying controlled conditions for production, the keeping quality of oggtt was greatly improved. The two types (cooked and salted) were produced from fresh pasteurized goats' or cows' milk or from skim milk powder. Oggtts flavoured with chocolate, date, mint or different fruits were also produced. Chemical composition and organoleptic properties of the final products were evaluated. Taste panel results indicated that the plain products, including those made from reconstituted milk, were acceptable, but flavoured oggtts, with the exception of date flavour, were not popular.

Sign in / Sign up

Export Citation Format

Share Document