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