283. The keeping qualities of milk powders: Part I. Addition of antioxidants

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Abstract
1. Hydroquinone is an effective antioxidant for the butter-fat of spray-dried whole-milk powder, but in a concentration equivalent to 0·5% of the weight of fat (0·12% on the weight of powder) it produces an objectionable ‘metallic’ flavour in the powder and reconstituted milk. 2. Oat flour is much less efficient than hydroquinone as an antioxidant but 0·25% added to the milk, preferably before condensing, increases the resistance of the resultant powder to the development of tallowiness by the equivalent of about 4 months at normal temperatures. Raising the concentration of oat flour to 0·5% approximately doubles this increase but at the same time imparts a noticeable oat flavour to the powder.

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