491. The effect of pre-heating milk at 230° F. (110° C) on the keeping quality of spray-dried whole milk

1952 ◽  
Vol 19 (3) ◽  
pp. 339-347 ◽  
Author(s):  
J. C. D. White ◽  
R. Waite ◽  
H. B. Hawley ◽  
J. G. Clark ◽  
Kathleen M. Henry
Keyword(s):  
Regenerative Cooling ◽  
Feeding Experiments ◽  
Three Samples ◽  
Whole Milk ◽  
Preheating Temperature ◽  
Keeping Quality ◽  
True Digestibility ◽  
Liquid Milk ◽  
Spray Dried

1. Three samples of spray-dried whole milk were made from milk pre-heated at 190, 230° and 230° F. with regenerative cooling to 190° F., in an A.P.V. H.M. Paraflow Heat Exchanger and dried in a Kestner plant. The powders were packed in plain tin-plate cans and stored at 17, 37 and 47° C. The keeping quality of the powders was determined by examination at intervals for palatability, absorption of oxygen and peroxide value of the fat. The biological value and true digestibility of the protein of the powders were estimated in rat-feeding experiments initially and after 6 months' storage. The breadmaking properties of the powders were also examined.2. The keeping quality, biological and baking tests showed that the three milk powders were very much alike, and that no advantage was gained by raising the preheating temperature of the liquid milk from 190 to 230° F.

The effect of antioxidants on the keeping quality of whole milk powder: II. Tocopherols

1965 ◽  
Vol 32 (2) ◽  
pp. 143-146 ◽  
Author(s):  
J. Abbot ◽  
R. Waite
Keyword(s):  
Peroxide Value ◽  
Milk Powder ◽  
Dodecyl Gallate ◽  
Whole Milk ◽  
Keeping Quality ◽  
Whole Milk Powder ◽  
Spray Dried

SummarySpray-dried whole milk powders were prepared containing 0·01% of γ-tocopherol and of a mixture of α-γ- and δ-tocopherols. Control powders and powders containing 0·01% of dodecyl gallate, an antioxidant of known effectiveness, were also made. The powders were stored at 37°C and examined at intervals for taste, peroxide value and absorbed oxygen. The protection against oxidation afforded by both the tocopherol additions was small, although γ-tocopherol was more effective than the mixture of tocopherols. Dodecyl gallate was again found to be a good antioxidant for whole milk powder.

The effect of antioxidants on the keeping quality of whole milk powder: I. Flavones, gallates, butylhydroxyanisole and nordihydroguaiaretic acid

1962 ◽  
Vol 29 (1) ◽  
pp. 55-61 ◽  
Author(s):  
J. Abbot ◽  
R. Waite
Keyword(s):  
Propyl Gallate ◽  
Milk Powder ◽  
Nordihydroguaiaretic Acid ◽  
Oxygen Absorption ◽  
Dodecyl Gallate ◽  
Whole Milk ◽  
Keeping Quality ◽  
Whole Milk Powder ◽  
Spray Dried

SummarySpray-dried whole milk powders have been prepared containing 0·01% of four flavones, propyl and dodecyl gallates, butylhydroxyanisole (BHA) and nordihydroguaiaretic acid (NDGA). The powders were stored at 20 and 37°C and examined at intervals of 25 days for taste of the reconstituted milk, peroxide value of the fat and oxygen absorption of the powder. Three of the four flavones, 7,8-dimethoxy-3,2',5'-trihydroxyflavone, 6-ethyl-3,7,2',5'-tetrahydroxyflavone and 6-dodecyl-3,7,2',5'-tetrahydroxyflavone improved the keeping quality of the powder, the last-named compound being the most effective, but 3,7,8,2'5'-pentahydroxyflavone was without antioxidative properties in this system. These results are briefly discussed with respect to substitution within the flavone molecule.Dodecyl gallate was a very effective antioxidant for spray-dried whole milk powder and propyl gallate and NDGA, whilst affording good protection, were less so; BHA did little to improve keeping quality.The best antioxidant of the flavones investigated, 6-dodecyl-3,7,2',5'-tetrahydroxyflavone, appeared to be almost as effective as propyl gallate and NDGA in these milk powders.

Effect of pasteurization temperature on the keeping quality of whole milk

1984 ◽  
Vol 51 (4) ◽  
pp. 569-578 ◽  
Author(s):  
Monika J. A. Schröder ◽  
Michael A. Bland
Keyword(s):  
Single Strain ◽  
Gram Negative ◽  
Whole Milk ◽  
Keeping Quality ◽  
C 78

SummaryThe keeping quality (KQ) of whole milks pasteurized at 72 °C, 78 °C or 83 °C for 20 s and stored at 12 or 7 °C was examined by assessment of the naturally contaminating thermoduric microflora and of the numbers of Gram-negative rods, a single strain of the latter being introduced deliberately by post pasteurization inoculation. A pasteurization temperature of 83 °C reduced the KQ at 7 °C by about 15% compared with pasteurization at 72 °C or 78 °C, with a 2 d loss in the absence, and aid loss in the presence, of the post pasteurization contamination. The KQ of milks stored at 12 °C was not significantly affected by the pasteurization temperature. Milks pasteurized at 78 °C tended to have a slightly better KQ than those pasteurized at 72 °C, especially at 7 °C. However, pasteurization at both 78 °C and 83 °C caused a reduction in cream rising and considerably increased the risk of cream plugging.

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