Some Observations on the Keeping Quality of Spray-Dried Whole Milk Stored at Room Temperature

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Abstract
Samples of dry whole milk air-packed showed more rapid O2 absorption, more evolved CO2, greater loss in ascorbic acid and poorer flavor than those packed in N2. There were no appreciable changes in pH, acidity or solubility in the 1-yr. storage period. Addition of wheat germ oil and Na arabo ascorbate aided in extending the keeping quality of air-packed samples but was of no particular benefit in the case of the N2-packed samples. Powder produced so as to obtain a higher packing density showed slower O2 absorption and greater loss in palatability on storage. As the amt. of equilibrium O2 in powder was increased, the amt. of loss in ascorbic acid and palatability was increased during storage. CO2 was found to be a satisfactory gas to use in combination with N2 for storing milk powder.