Influence of Vitamin A and D Fortification on the Flavor of Instant Nonfat Dry Milk

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Abstract
Twenty-one experimental batches of instant nonfat dry milk (NDM) were prepared. Vitamins-A and -D were added to yield levels of 10,000 and 2,000 IU/lb of NDM, respectively, in fortified batches. Flavor evaluations were made initially and periodically during storage at 100 and 70 F up to 5 and 12 months, respectively. All samples, including nonfortified controls, exhibited significant deterioration in flavor during storage. Staling was evident in 1 month in samples stored at 100 F and in 3 months in those stored at 70 F. Staling was associated with increased protein-reducing substances. In only 1 sample at 1 storage period (nine months at 70 F) was a hay-like flavor, presumably typical of vitamin-A deterioration, evident to a degree sufficient to justify a conclusion that the sample containing vitamin-A was different from the nonfortified control. No correlation between vitamin retention and flavor was evident. Although a flavor associated with vitamin-A deterioration develops on storage of NDM containing vitamin-A of the types and levels added in this study, other changes are of at least equal significance and are usually more important.

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