Stale Flavor Components in Dried Whole Milk. I. The Distribution of Stale Flavor Between Fractions of Reconstituted Stale Whole Milk Powder

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Abstract
Dried whole milk was prepd. and stored under varied conditions to obtain a continuous supply of stale powder. Reconstituted stale dehydrated milk was separated into cream and skim milk. The cream was churned into butter and buttermilk or washed until it oiled-off. The butter and the washed cream were melted at 40[degree]C, centrifuged, and filtered to yield butteroil and butterserum. The various fractions so obtained were reconstituted with appropriate fresh products to the composition of the original milk. These reconstituted milks were blended in concn. series with fresh whole milk and submitted to a judging panel to determine the threshold concn. of the stale fraction. In all detns. made on the whole milk, cream, washed cream, butter and butteroil, the stale flavor component appeared to distribute itself according to the amt. of fat present in the stale fraction. Therefore it is indicated that the stale flavor component is concentrated in the butteroil.